2 cups blackberries, coarsely chopped and divided
2 tablespoons maple syrup
2 tablespoons maple sugar, natural cane or muscovado sugar (a very dark-brown sugar)
1 teaspoon fresh ginger juice, plus more if needed (make by pressing freshly grated ginger through a fine strainer)
1 1/2 teaspoons fresh lemon juice, plus more if needed
Tiny pinch of fine-grain sea salt

Combine a third of the berries with the maple syrup and sugar in a small saucepan over medium heat. Gently simmer for 3 minutes.

Drain syrup through a strainer into a bowl, pressing on solids to extract juice. Combine syrup with remaining berries, the ginger and lemon juice and salt. Taste and adjust with more lemon or ginger juice, as needed.

Compote will keep for 1 week in refrigerator. Serve over pancakes, crepes, oatmeal, gelato or even goat cheese-slathered crackers.

Makes 1 1/2 cups.

— Recipe from Heidi Swanson, author of "Super Natural Every Day" (Ten Speed Press, $23).