Red Currant Compote

This tangy compote is delicious with Hazelnut-Ginger Shortcakes. It calls for red currants but any fresh or frozen berry will do—such as local saskatoons.

½ vanilla bean pod, split

¼ cup water

¼ cup sugar

2 cups red currants

½ tsp salt

1-½ tsp fresh lemon juice

Combine all ingredients in a pot and bring to a boil. Reduce temperature and simmer on medium-low heat, stirring occasionally, and crushing the fruit with a spoon. When the fruit has mostly broken down, and sauce has thickened, remove from heat. Store in the refrigerator for up to 3–4 days or freeze.