This compote cooks ripe black mulberries briefly with a little sugar and lemon, then uses cornstarch to thicken them into a dark, ink-colored sauce. Long cooking would dull the berries’ natural sweetness and gentle tartness, so cook them only until they release their juices. Spoon the sauce over ice cream, pudding, or strained yogurt.
Place the mulberries in a colander and rinse them gently with cold water just once; soaking can make them release their juice and fall apart. Snip off the green stem tips with scissors; any short stems left behind will be unpleasant in the sauce.
Put the mulberries, sugar, and 50 ml water in a pot. Bring to a boil over medium heat and cook for 5 minutes. Crush half the berries with the back of a spoon and leave the rest whole.
Dissolve the cornstarch in 30 ml cold water until smooth, then stir it into the boiling berries. Boil for 2 minutes, stirring constantly. When the sauce turns glossy and coats the back of a spoon, add the lemon juice and remove the pot from the heat.
Black mulberries leave permanent stains on fabric, wooden spoons, and countertops, so wear gloves and an apron. Because this compote contains little sugar, it is not suitable for canning; store it in a sealed container in the refrigerator for up to 4 days.
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