Berry Compote

Berry Compote

Tender berries simmered with sugar and lemon into a glossy, spoonable sauce.

Total 25 min Makes 16 oz Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This compote softens mixed berries in a light sugar syrup until they break down into a thick, jammy sauce with bright bits of whole fruit throughout. A splash of lemon juice keeps the sweetness balanced, and a cornstarch slurry gives it just enough body to spoon over pancakes, cheesecake, or yogurt. It comes together in under twenty minutes and keeps well in the fridge for topping breakfasts or desserts all week.

Ingredients

  • 3 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/8 teaspoon salt

Method

  1. Rinse and hull the strawberries, then quarter them; leave blueberries and raspberries whole. If using frozen berries, do not thaw first.

  2. In a 6-quart saucepan, combine the berries, sugar, lemon juice, lemon zest, and salt. Set over medium heat.

  3. Cook, stirring occasionally and mashing some of the berries against the side of the pan, until the mixture comes to a simmer and the berries begin to break down.

  4. In a small bowl, whisk the cornstarch and water together until smooth.

  5. Stir the cornstarch slurry into the simmering berries and continue cooking, stirring frequently, until the compote thickens and coats the back of a spoon.

  6. Remove from heat and let cool in the pan for 10 minutes; the compote will continue to thicken as it cools.

  7. Transfer to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 3.9 (1)

Berry Compote

This compote softens mixed berries in a light sugar syrup until they break down into a thick, jammy sauce with bright bits of whole fruit throughout. A splash of lemon juice keeps the sweetness balanced, and a cornstarch slurry gives it just enough body to spoon over pancakes, cheesecake, or yogurt. It comes together in under twenty minutes and keeps well in the fridge for topping breakfasts or desserts all week.

25 min 16 oz 68 cal

Ingredients

  • 3 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/8 teaspoon salt

Method

  1. 1

    Rinse and hull the strawberries, then quarter them; leave blueberries and raspberries whole. If using frozen berries, do not thaw first.

  2. 2

    In a 6-quart saucepan, combine the berries, sugar, lemon juice, lemon zest, and salt. Set over medium heat.

  3. 3

    Cook, stirring occasionally and mashing some of the berries against the side of the pan, until the mixture comes to a simmer and the berries begin to break down.

  4. 4

    In a small bowl, whisk the cornstarch and water together until smooth.

  5. 5

    Stir the cornstarch slurry into the simmering berries and continue cooking, stirring frequently, until the compote thickens and coats the back of a spoon.

  6. 6

    Remove from heat and let cool in the pan for 10 minutes; the compote will continue to thicken as it cools.

  7. 7

    Transfer to a jar or airtight container and refrigerate until ready to use.