I perfected my Simple Berry Compote in just 15 minutes, and there’s one small trick behind its glossy, spoonable finish.

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I love making this Mixed Berry Compote because it turns plain yogurt or pancakes into something exciting. With a heap of mixed berries and a splash of lemon juice, it cooks down fast into a glossy, slightly tart jammy thing that everyone asks about.

I call it my Simple Berry Compote when I need a quick win, and sometimes I spoon it over toast as a Mixed Berry Topping that fools people into thinking I slaved all morning. It’s fast, messy fun, and honestly I mess up a batch now and then but still eat the whole bowl.

Ingredients

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Bright berries bring vitamin C, fiber, antioxidants, natural sweetness and a tart pop
Granulated sugar adds sweet balance but increases carbs, use less if you like
Fresh lemon juice gives bright acidity, lifts flavors and adds vitamin C
Cornstarch thickens the syrup, adds body without changing flavor, use sparingly
Vanilla warms the mix with sweet floral notes, subtle depth when used
A touch of butter gives glossy sheen and richer mouthfeel, optional though
A pinch of salt rounds flavors, makes sweetness pop and balances tartness

Ingredient Quantities

4 cups mixed berries (fresh or frozen), about 600 g

1/3 cup granulated sugar, about 65 g

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon cornstarch

1 tablespoon cold water

a pinch of salt

1 teaspoon pure vanilla extract (optional)

1 tablespoon unsalted butter (optional)

How to Make this

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1. In a medium saucepan combine 4 cups mixed berries, 1/3 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest and a pinch of salt; let sit 5 to 10 minutes so the berries start to macerate and release their juices.

2. Put the pan over medium heat and bring to a gentle simmer, stirring now and then and crushing a few berries with your spoon for texture, about 5 minutes for fresh berries, 8 to 10 if frozen.

3. While the berries warm whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth to make a slurry.

4. Stir the slurry into the simmering berries and cook 1 to 2 minutes until the sauce thickens and becomes glossy; simmer a little longer if you want it thicker.

5. Taste and adjust: add a pinch more sugar if it’s too tart or a tiny squeeze more lemon if it needs brightness, it’s forgiving so don’t stress.

6. Remove from heat and stir in 1 teaspoon pure vanilla extract and 1 tablespoon unsalted butter if using, swirl until butter melts and the compote looks silky.

7. For a seed-free version push the compote through a fine mesh sieve, or smash more with a fork for a smoother, jammy result; if you like big chunks just leave it as is.

8. Let it cool to room temperature so it sets up a bit — compote thickens as it cools — then refrigerate in an airtight jar.

9. Keeps in the fridge up to a week, or freeze for longer; reheat gently on the stove or microwave before serving.

Equipment Needed

1. Medium saucepan (about 2 to 3 quarts), for simmering the berries and letting them macerate.
2. Wooden spoon or silicone spatula, to stir and crush a few berries for texture.
3. Measuring cups and spoons, for the sugar, lemon juice, cornstarch and other small amounts.
4. Small bowl and whisk or fork, to mix the cornstarch slurry smooth.
5. Microplane zester or fine grater, plus a small knife and cutting board for the lemon.
6. Fine mesh sieve and a rubber spatula, optional if you want a seed free, silky compote.
7. Heatproof jar or airtight container, for cooling and storing in the fridge.
8. Ladle or large spoon, plus trivets or oven mitts for handling the hot pan when transferring.

FAQ

Can I use frozen berries? Yes you can, you dont need to thaw them first but theyll release extra liquid so cook a bit longer to reduce, or add the cornstarch slurry at the end to thicken.

How do I thicken the compote if it stays runny? Make and stir in the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1 minute until it thickens, or simmer longer to reduce. Arrowroot works too but dont boil it hard or it can thin out.

How long will it keep and can I freeze it? Store in an airtight container in the fridge for up to 1 week. Freeze for up to 3 months in a freezer-safe container leaving some headspace, thaw overnight in the fridge.

Can I cut the sugar or use a substitute? Yes reduce sugar if you prefer but the compote will be tarter. Honey or maple work fine but change the flavor and texture slightly; sugar-free sweeteners may give a different mouthfeel.

Whats the best way to reheat it? Gently warm on the stove over low heat or microwave in short bursts, stir often. Add a splash of water if too thick and finish with the butter and vanilla for extra gloss and flavor.

What can I use this compote for? Spoon over yogurt, pancakes, ice cream, oatmeal, toast or use as a cake filling or topping for cheesecake its super versatile.

Mixed Berry Compote Recipe Substitutions and Variations

Sugar (1/3 cup, ~65 g): swap for 3 tbsp honey or 3 tbsp pure maple syrup — they’re sweeter and liquid so start with less, taste, and simmer a little longer to reduce extra liquid.
Cornstarch (1 tsp): use 1 tsp arrowroot powder as a direct 1:1 swap, or 1 1/2 tsp tapioca starch; make a cold slurry with the same 1 tbsp water and add near the end, and don’t boil arrowroot for long.
Lemon juice/zest (1 tbsp juice + 1 tsp zest): swap the lemon juice for 1 tbsp lime juice for a similar tartness, or use 2 tsp apple cider vinegar if you have no citrus; for zest use 3/4 tsp orange zest for a sweeter note.
Unsalted butter (1 tbsp, optional): use 1 tbsp coconut oil or a neutral oil for dairy free, or omit it entirely and stir in an extra 1/2 tsp vanilla at the end for shine and flavor.

Pro Tips

– If you use frozen berries, dont thaw them in the microwave or you’ll end up with a weird, watery mess. Either cook from frozen and give it 2 to 4 extra minutes, or thaw in the fridge or at room temp for 20–30 minutes and drain a little if it looks too soggy. Also toss in a handful of whole berries near the end for texture if you like chunks.

– Make the cornstarch slurry perfectly smooth before it hits the pan. Whisk it well in cold water, then temper it by stirring a spoonful of hot berry juice into the slurry first so it doesnt clump when added. Arrowroot works great instead of cornstarch if you want a clearer glossy finish.

– Finishings matter. Always stir vanilla and the butter in off the heat so the aroma stays bright and the butter gives shine without breaking the sauce. If it tastes flat add a tiny pinch more salt or a squeeze of lemon, or swap some sugar for honey or maple for deeper flavor.

– For a smoother, seed-free compote push it through a fine mesh while still warm, or blitz briefly with an immersion blender for a jammy result. To speed cooling spread it in a shallow dish before refrigerating, and when freezing press plastic wrap directly onto the surface to avoid ice crystals so it reheats nicer later.

Mixed Berry Compote Recipe

Recipe by Theo Fines

0.0 from 0 votes

I perfected my Simple Berry Compote in just 15 minutes, and there’s one small trick behind its glossy, spoonable finish.

Servings

servings

Calories

166

kcal

Equipment: 1. Medium saucepan (about 2 to 3 quarts), for simmering the berries and letting them macerate.
2. Wooden spoon or silicone spatula, to stir and crush a few berries for texture.
3. Measuring cups and spoons, for the sugar, lemon juice, cornstarch and other small amounts.
4. Small bowl and whisk or fork, to mix the cornstarch slurry smooth.
5. Microplane zester or fine grater, plus a small knife and cutting board for the lemon.
6. Fine mesh sieve and a rubber spatula, optional if you want a seed free, silky compote.
7. Heatproof jar or airtight container, for cooling and storing in the fridge.
8. Ladle or large spoon, plus trivets or oven mitts for handling the hot pan when transferring.

Ingredients

4 cups mixed berries (fresh or frozen), about 600 g
1/3 cup granulated sugar, about 65 g
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon cornstarch
1 tablespoon cold water
a pinch of salt
1 teaspoon pure vanilla extract (optional)
1 tablespoon unsalted butter (optional)

Directions

In a medium saucepan combine 4 cups mixed berries, 1/3 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest and a pinch of salt; let sit 5 to 10 minutes so the berries start to macerate and release their juices.
Put the pan over medium heat and bring to a gentle simmer, stirring now and then and crushing a few berries with your spoon for texture, about 5 minutes for fresh berries, 8 to 10 if frozen.
While the berries warm whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth to make a slurry.
Stir the slurry into the simmering berries and cook 1 to 2 minutes until the sauce thickens and becomes glossy; simmer a little longer if you want it thicker.
Taste and adjust: add a pinch more sugar if it’s too tart or a tiny squeeze more lemon if it needs brightness, it’s forgiving so don’t stress.
Remove from heat and stir in 1 teaspoon pure vanilla extract and 1 tablespoon unsalted butter if using, swirl until butter melts and the compote looks silky.
For a seed-free version push the compote through a fine mesh sieve, or smash more with a fork for a smoother, jammy result; if you like big chunks just leave it as is.
Let it cool to room temperature so it sets up a bit — compote thickens as it cools — then refrigerate in an airtight jar.
Keeps in the fridge up to a week, or freeze for longer; reheat gently on the stove or microwave before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.