This quick and chunky berry compote is a sweetly tart fruit sauce ready in minutes! It will take your desserts to the next level!
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Berry compote is a simple sauce that can be ready in only 5 minutes. It’s quick, easy, and can be used to top dozens of dishes. Nothing beats the simplicity of a quick, easy-to-make mixed berry compote recipe.
🫐 What is a compote?
It is made using fresh or frozen berries, cooked over the stovetop with added cane sugar to help thicken and sweeten the sauce. A compote is not as thick as jam. Unlike jam, it is not meant to be canned or preserved. Instead, it is designed to be consumed relatively soon after preparing.
Unlike spreadable jams that use thickeners, compotes only use two essential ingredients: berries and sugar. The heat quickly breaks down the fruit, and the combination of sweetener and fruit makes a syrupy sauce thick enough to pour on top of your favorite desserts.
This is an excellent recipe for any berries in your fridge that need to be used ASAP. This recipe uses mixed frozen berries, but you can use one type of berry or any combination.
💗 Why You’ll Love This Berry Compote
- Warm and fruity.
- Perfectly sweet.
- Easy to make.
- Perfect for topping all kinds of sweet treats.
- It is loaded with antioxidants.
🥣 Ingredients and Notes
This compote uses simple ingredients that give it a tangy, classic flavor. Here’s what all you would need to make this super delicious syrupy jam…
Frozen Mixed Berries: I prepared the compote with a mix of berries. Feel free to use any combination that works for you—fresh or frozen both work.
Organic Cane Sugar: I have used organic cane sugar since it is slightly healthier than white granulated sugar and is guaranteed vegan. However, you can use the sweetener as per your preferences.
Lemon Juice & Lemon Zest: I have used lemon juice and lemon zest to add a pop of fresh flavor and balance the sweetness. If you don’t have lemon, lime juice would also work.
👩🏻🍳 How to Make Berry Compote
- In a medium saucepan, place all the ingredients over medium heat. Bring it to a boil, and then slowly reduce the heat to a simmer and let the sugar dissolve and thicken for about 8 minutes.
- For thinner consistency, mash the berries with the back of a spoon or masher. For a thicker composition, you don’t need to mash berries. You can cook for an additional minute. You can add any other spices you like, such as cinnamon or ginger.
- Remove from the heat, and then let the compote cool down. As it cools down, it will slowly continue to thicken. After this, you can use it immediately or store it in an airtight container like a mason jar. Please keep it in the refrigerator for up to 2 weeks.
📝 Expert Tip
Berries can have a sharp flavor once they cook down, especially when using blueberries. You must use a sweetener to help the sauce thicken and balance the sharpness of the berries. Use this recipe to make mixed berry puree. Blend them well once the berries have cooled down to get a thinner puree sauce per your preferences.
❓Recipe FAQS
Yes, frozen berries work well in this compote recipe. I prefer it since it is easy to store and available any season.
Compote is similar to jam, with few differences. The overall process of making jam is a bit more involved. While the jam is made to last several months once opened, compote cannot be preserved. It usually lasts for up to 10 days and not beyond that.
No, I do not recommend canning or preserving compote since it has a lower sugar content than jam. Sugar has preservation properties that help jam keep for an extended period. Since compote uses less sugar, it does not have the same preserving properties and should be consumed within a week of preparation.
I like to use a combination of berries, including raspberries, blackberries, blueberries, or strawberries. You could add stone fruits such as peaches, plums, cherries, or nectarines to create a fruit compote.
🍽 How to Serve
Serve the compote warm or chilled, and plan to allow enough time for the compote to chill if you plan to serve on cake, cheesecake, or ice cream.
- Serve on pancakes or waffles instead of maple syrup.
- Use as a topping for vanilla ice cream.
- Drizzle over French toast.
- Swirl into your bowl of morning oatmeal.
- Mix it with plain yogurt.
- Use it as a spread on toast, muffins, or scones.
- Top it on a cake with whipped cream.
- Blend with almond milk to create a berry smoothie.
🫙 How to Store and Keep
Fridge: Once your berry compote has cooled down fully, transfer it to a mason jar and close it tightly. You can keep it in the refrigerator for up to 2 weeks and use it when required.
Freezer: Pour the compote into a freezer-safe container once it has been prepared and cooled down. You can freeze it in small portions for up to 1-month using cube boxes. With this, you can take out the amount you require each time.
😋 More Berry Recipes!
🛠 Serving Size
Each batch makes a minimum of 6 servings. However, depending on your use, it could spread to 12 servings.
🎥 Video
Recipe
Berry Compote
Equipment
Ingredients
- 20 ounces frozen mixed berries
- ⅓ cup organic cane sugar
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
Optional Additions
- ¼ teaspoon ground cinnamon
- ¼ tsp ground ginger
Instructions
- Place all of the ingredients in a medium saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer and allow the sugar to dissolve and the sauce to thicken for about 8-10 minutes.
- Mash the berries with a spoon or a potato masher for a thinner consistency. For a thicker compote, you don’t need to mash the berries. Cook an additional minute. You can add any other spices you like, such as cinnamon or ginger.
- Remove from the heat, and allow the compote to cool. It will continue to thicken as it cools. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
Video
Notes
- Berries can have a sharp flavor once they cook down, especially when using blueberries. You must use a sweetener to help the sauce thicken and balance the sharpness of the berries.
- Use this recipe to make mixed berry puree. Blend them well once the berries have cooled down to get a thinner puree sauce per your preferences.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Store in the freezer for up to 3 months.
- Thaw overnight before using.
- Serve on pancakes or waffles instead of maple syrup.
- Use as a topping for vanilla ice cream.
- Drizzle over French toast.
- Swirl into your bowl of morning oatmeal.
- Mix it with plain yogurt.
- Use it as a spread on toast, muffins, or scones.
- Top it on a cake with whipped cream.
- Blend with almond milk to create a berry smoothie.
Toni
I love how quick and easy this recipe is to make! Thanks so much for sharing!
Chenee
I made this to put on cheesecake and it was incredible. Thanks so much for sharing!
Chris
Made this with some of our extra berries from our U-pick. Turned out great. We have used it on ice cream and pie so far and looking forward to trying other ways you use it as well.
Ned
The recipe was absolutely delicious and a definite winner! Perfect on ice cream!!
Dannii
This was so easy to make and such a great way to use up all the berries we have been picking.