Fruit Compote (Grandma Morgan)

2 tsp. corn starch

1 TBS. water

4 cups frozen mixed berries with juice, thawed 

(5 cups of fruit total if you add other fruits)

1 cup sugar or 3/4 cup honey

finely grated zest of 1 lemon

In small bowl, add cornstarch and water and stir to dissolve; set aside. In a medium saucepan combine thawed berries with juice, sugar and lemon zest. Heat over medium-high until sugar dissolves and the mixture comes to a boil; stir often.  Just before boiling, small bubbles form along the edge of the pan, this is when you want to stir in the cornstarch mixture. Let the fruit mixture boil for one minute to allow the cornstarch to cook; DO NOT overcook the fruit or it will begin to break down.  Remove from heat; it will thicken as it cools.  Serve the fruit compote at room temperature or warmed slightly. (Grandma would sometimes serve it cold as a fruit dish for dinner.  Grandma would also often add other seasonal fruit like nectarines).