This Mixed Berry Compote is a super easy and versatile 3-ingredients only recipe that will be ready in less than 30 minutes. This fruit compote is a great recipe to use as a sweet topping on your favourite breakfast, cake or dessert!
This recipe was first published on Sunday Supper Movement
Why we love this recipe
Quick, easy, wholesome and versatile, this recipe is perfect for kids and adults alike. With so many different delicious ways to enjoy this mixed berry compote, it should soon become a fridge staple in your house!
What is a berry compote?
Compote uses whole or cut fruit cooked in a syrup like a Blueberry Compote, Strawberry Compote, Raspberry Compote or Pear Compote. The fruit cooks slowly at a low temperature to keep its shape, giving the compote a chunky texture. This delicious mixed berry compote can be made with dried, fresh, or frozen berries.
Traditionally, compote is made with a simple sugar syrup, but you can add many spices and flavorings to your berry compote recipe according to taste.
Many cuisines and cultures use berry compote in both sweet and savory dishes, whether to top pancakes, ice creams, or even meat. In Northern Europe, berry compote is called “Rote Grütze” when it uses red berries and “Lila Grütze” when purple berries are added.
Making a Mixed Berries Compote requires only a few ingredients:
- Berries: fresh or frozen. For this recipe, I used a mix of strawberries, raspberries, blueberries and blackberries.You can really add or use any types of berries you want like cherries, cranberries,… it is up to you!
- Brown sugar: I love the slightly caramelised flavour it adds to the compote, but caster/white sugar can be used instead as well.
- Lemon juice: needed to balance the flavour, and will help thicken the sauces.
- Optional: spices like cinnamon or ground ginger and flavorings such as vanilla.
How to Make Berry Compote
Making mixed berry compote is both ridiculously easy and super quick. It does not require any prep, especially if you use frozen berries.
To make this fruit compote, simply:
- Clean, cut and remove the stems from the berries if you are using fresh ones.
- Place the mixed berries, lemon juice and brown sugar in a small pot on low heat.
- Cook for 5 minutes with the pot lid on then for another 10 to 15 minutes without the lid.
- Remove from the stove, leave to cool down for a few minutes, then transfer into a sealed jar. Keep in the fridge or freeze when cold.
What do you eat compote with?
There are so many delicious dishes you can eat this compote with, whether it is for breakfast, dessert or even with savory meals. Here are a few ideas:
- Over Brioche Bread French Toast
- Drizzled over these 3 Ingredients Banana Pancakes
- Over a slice of Lemon Drizzle Cake
- Inside classic French Crepes or their Gluten-Free equivalent French Buckwheat Crepes
- Next to this Lemon Ricotta Cheesecake or Lemon Ricotta Cake
- With Homemade Strawberry Shortcake
- To go with some Red Wine Poached Pears
- Topped on a Strawberry Panna Cotta or Raspberry Panna Cotta
- Over a slice of Cherry Clafoutis
The main difference between a compote and a jam is that a compote is only cooked in a sugar syrup while a jam usually has added pectin, a thickening agent, or a higher quantity of sugar.
While the fruits in a compote remain chunky in a liquid syrup, jam reduces further until the syrup becomes thick and sticky, and the fruits lose their shape.
Absolutely! Not only will using frozen berries make the process even easier as you won’t need to cut or core the fruits, it is often a cheaper option, too. Frozen berry compote is also perfect if you want to enjoy this sweet sauce all year round, even when the berries you want aren’t in season!
When stored properly in a sealed jar, this berry compote will last up to 2 weeks in the fridge. You can also freeze it in plastic container or freezing bags for a few months. Simply thaw overnight in the fridge when ready to eat.
Although you can technically can this Rote Grütze recipe, it is not recommended. Because of its low sugar content, the compote will not preserve as well as jams or other cooked fruit recipes that have a higher ratio of sugar to fruit.
More Sweet Sauces & Toppings
- Easy Raspberry Coulis
- Easy Strawberry Coulis
- Orange Curd
- Mango Coulis
- Stewed Rhubarb
- Lemon Curd
- Blueberry Coulis
Made this recipe?
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Berry Compote Recipe
- 3 1/2 cups (550 gr) Mixed Berries - Fresh or Frozen
- 3 tablespoon (40 grams) Brown Sugar
- 1/2 Lemon, Juiced - about 2 tbsp / 30 ml
- Ground Cinnamon, Ground Ginger, Star Anise Pods or Vanilla Essence/Paste to taste - optional
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- If using fresh berries, wash and remove the stems if required.
- Place the Mixed Berries, Lemon Juice and Brown Sugar in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes with the lid on.
- Remove the lid and leave to cook for another 10 to 15 minutes. The fruits should have reduced but still be chunky.
- Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks or in the freezer in a plastic container or freezing bag for a few months.
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