In the spirit of writing and blogging more regularly, I’m going to return to sharing some things beyond artwork. I’ve recently fallen back in love with Pinterest after a little break and have been trying all sorts of different recipes and ideas, so I’ll be sure to share the best ones. I’ve also been freshening up my boards, so feel free to follow and have a look!

Today I’m going to share a recipe for homemade fruit compote. I’ve wanted to make a sweet fruit side to put on Greek yogurt so I could buy the larger plain container instead of individual cups. Several of the berry compotes I browsed called for lemon, but I didn’t have one, so I used a blood orange instead. It was super easy and delicious, so I know I’ll be making other variations. It will be really good on ice cream or waffles, too.

Blackberry Blood Orange Compote

1 carton blackberries

juice from one small blood orange

2 Tbsp. sugar

1 large spoonful honey

• Cook blackberries and sugar on the stovetop at medium high
  heat until the blackberries soften and it starts to bubble a bit.
• Add the juice (I squeezed it right in) and honey.
• Turn down to medium-low heat and stir until it forms a
  thicker syrup, but still has fruit pieces. I like mine a bit chunky, but you
  can keep cooking it down and mashing with a spoon if you like a thinner syrup.
• Once it reaches desired thickness, cool and pour into a jar
  to store in the fridge for up to a week.

Because I made it to use in very small amounts on Greek yogurt, I didn’t shy away from sweetness. You can lighten it by using less sugar or just honey. Enjoy!