Sweet Wine Lingonberry Compote
Mum made this Sweet Wine Lingonberry Compote at Christmastime, to serve with duck, as a condiment. I fancied that this delicately sweet and slightly tart sauce would also be wonderful drizzled onto ice cream, swirled into yoghurt or used as a coulis for desserts. And so it is! Plus, it makes good use of excellent leftover sweet white wine, lingering in the refrigerator since the Holidays, adding a touch of festive luxury to your morning porridge and your roast chicken alike!
Ingredients (makes about a cup):
1 cup frozen lingonberries
1/2 cup sweet white wine (but not too sweet, like a good Côtes de Gascogne)
1 tablespoon caster sugar
1 tablespoon pure local honey (something fragrant, like heather)
In a small saucepan, combine frozen lingonberries and sweet white wine. Bring to a slow boil over medium heat. Once boiling, reduce heat to medium, and simmer, stirring often, for about 15 minutes, until berries break up and reduce into a compote.
Stir in caster sugar and honey until dissolved.
Serve Sweet Wine Lingonberry Compote warm, onto thick yoghurt, Ice Cream, French Toast, or with game or poultry, or swirl, once cold, into cake batters, porridge...