Served at the 2026 Berries & BarBQ Wine Trail, Adam Puchta Winery
Ingredients:
Fresh or frozen blackberries: 6oz
Fresh or frozen blueberries: 4oz
Fresh or frozen raspberries: 2oz
APW Berry Black wine: ¾ cup
Balsamic vinegar: 2 tbsp
Brown sugar: 2 tbsp
Finely minced shallot: 1 small
Fresh rosemary sprig: 1 sprig
Fresh thyme: 3 sprigs
Whole cloves: 2 cloves
Ground cinnamon: A small pinch
Crushed red pepper flakes: 1/4 tsp (for a subtle spicy kick)
Sauté the aromatics: Melt half of the butter (1/2 Tbsp) in a small saucepan over medium heat. Add the minced shallot and cook for 2 minutes until translucent.
Simmer the base: Pour in the Berry Black wine, balsamic vinegar, brown sugar, whole cloves, cinnamon, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer for 5 minutes, until slightly reduced.
Add the berries and herbs: Stir in the blackberries, blueberries, and raspberries and drop in the fresh rosemary and thyme sprigs. Simmer for 8 to 10 minutes. Press down lightly on a few berries with a wooden spoon to release their juices while leaving some whole for texture.
Finish and gloss: Once the compote has thickened into a rich, syrupy glaze, remove it from the heat. Remove the whole cloves and the rosemary sprig. Stir in the remaining butter until melted and glossy.
Serve: Allow the compote to cool slightly before spooning it warm over your pulled pork or right onto a slice of buttered cornbread.
Yield: 1.5 cups
Serve with Adam Puchta Winery Traminette
