Slow-cooked sauce made from three types of berries dresses up store-bought pound cake.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 cake slice and about 2/3 cup berry compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 5-quart electric slow cooker with cooking spray. Combine berries, orange juice, and sugar in slow cooker. Cover and cook on HIGH for 2 hours.

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  • Combine cornstarch and water in a small bowl, stirring until smooth. Stir cornstarch mixture into berry mixture. Cover and cook on HIGH for 15 minutes or until sauce thickens. Serve compote over angel food cake.

  • Ingredient Tip: If you only have one or two types of berries, you can still make this compote. Just make sure the berries add up to a total of 6 cups.

Chef's Notes

If you only have one or two types of berries, you can still make this compote. Just make sure the berries add up to a total of 6 cups.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

201 calories; fat 0.9g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.4g; protein 3g; carbohydrates 47.4g; fiber 5.2g; iron 0.8mg; sodium 214mg; calcium 64mg.
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