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There’s always one thing I can do during any period of my life.
It lifts my spirits when I’m down, and adds extra joy to the happy times. Baking is a beautiful distraction that provides seemingly instant gratification. The moment that the butter and sugar come together in the mixer into that luscious fluff… well it just seems to make the world a better and brighter place for me.
Whether I have a horrible day at work, a fight with the Hubs, or an afternoon plagued by grief, baking is my happy place. No two trips to the oven are ever quite the same, even if you’re using the same recipe. Baking is always different and always satisfying.
So here in this sweet little blog I plan to combine two of my favorite hobbies, writing and baking. Here I chronicle my adventures in baking, both successes and failures. And trust me, there are going to be plenty of failures!
How It All Started
While working on my other blog one afternoon I had a bit of a meltdown. I struggle sometimes with feeling directionless and overwhelmed since the passing of my son. You can learn more about my son and our brief journery together on my other blog, Aussie Momma.
So after scrolling though Netflix, I settled on Julie & Julia. (If you haven’t watched that movie, you should! You can find it here!) I spent the first part of the movie paying very little attention, crying intermittently, and contemplating whether I should give up and take a nap. Grief had taken hold and I was it’s hapless passenger.
After watching a scene where Julia Child’s husband, played by Stanley Tucci, shows Julia his unconditional love and support, I realized that I have that kind of love. My Hubs says he’s proud of me all the time and supports my ambitions and pursuits. And I knew it was time to pick my butt up off the couch and move on. It’s what the Hubs would want me to do.
Good Things Are Ahead
This has become a motto for me, both in life and this blog. The more I continue to challenge myself and explore my creativity, the more I can believe that good things are ahead.
So in that vein of thought, I’m sharing my first true experimentation in the kitchen that came out better than I could have hoped! This mixed berry sangria compote was something I threw together for a cake I’m working on. It was the second compote I have ever made and I’m pretty proud of how it turned out.
The mixed berry sangria compote is one of the fillings for a Sangria Cake that I am currently tweaking. With the red wine infusion this slightly tart, mostly sweet fruit compote is chock full of flavor.
The flavor of this burgundy colored compote is intensely sweet and with a little bit of tartness. It definitely brings a kick of flavor in the mouth. Sangria compote is a perfect topping for a slice of Buttermilk Pound Cake, Buttermilk Biscuits, Cheesecakes, pancakes, or anything sweet that needs a little complimentary tartness. Last night I even had it on top of my ice cream! Such a sophisticated addition to a simple dessert!
Make the compote ahead and store in the refrigerator for up to two weeks in an airtight container. The compote can be served cold or warm. I definitely prefer warm!
To warm the compote, heat on thirty second intervals in the microwave. Or you can place it on the stove top, stirring and heating over low to until is reaches the desired temperature.
So do you enjoy baking like I do? Is it stress inducing or stress relieving for you? Tell me your thoughts below in the comments, I’d love to hear from you!
Mixed Berry Sangria Compote
- 1 ½ cups strawberries fresh or frozen (thawed)
- ½ cup blackberries or raspberries fresh or frozen (thawed)
- 1 cup blueberries fresh or frozen (thawed)
- 2 Tbsp red wine I used a full bodied Cabernet
- 2 Tbsp granulated sugar
- 1 medium fresh lime, juiced
- 1 large fresh lemon, juiced
- Put all of the ingredients into a medium saucepan. Heat over medium low.
- Stir occasionally until it comes to a frothy boil.
- Turn down slightly and let simmer for about 30 minutes, or until fruit breaks down. The compote should be thick and syrupy.
- Serve warm or cold, according to preference.
- Compote will keep in the refrigerator for about a week in an airtight container.