Blackberry Cassis Compote



  1. Drain blackberries and reserve syrup. Set blackberries aside along with 1/4 cup Blackberry syrup. Combine remaining syrup from blackberries and crème de cassis in a medium saucepan and cook on medium-high until juice has reached a low simmer.
  2. Add cornstarch to reserved blackberry syrup, and stir until completely dissolved.
  3. Add cornstarch mixture to simmering syrup, and stir well until liquid is thickened, about 5 minutes.
  4. Add blackberries and lemon juice to thickened sauce and stir until berries are enrobed in sauce.
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