Rouxbe

• 2 tbsp cornstarch
• 2 tbsp Water
• 2 cups fresh or frozen berries
• 1/4 cup sugar

Add the fresh or frozen berries to a saucepan and turn to medium low. Add sugar to the berries. If you are using fresh berries, less sugar may be required. Bring the berries to a gentle boil. Let simmer for about 5 minutes on low heat. Stir occasionally to prevent sticking.

Add the water to the cornstarch and mix together to dissolve. Then slowly add the cornstarch mix to the boiling berry mix. Add until the mixture thickens. This may require a little more or less cornstarch, as it depends on the amount of liquid in the berries themselves. Let sauce simmer for 5 minutes to cook out the cornstarch. The berry compote will thicken as it cools.