This versatile Mixed Berry Compote recipe is super easy to make with a handful of ingredients only and in less than 30 minutes. This fruit compote is perfect to use as a sweet topping on your favourite breakfast, cheesecake, cake or dessert!
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This recipe was first published in July 2019 and updated in January 2024.
Why we love this recipe
With so many different delicious ways to enjoy this easy mixed berry compote recipe, it should quickly become a staple in your house this Summer! This recipe is so quick, easy and versatile to make - plus it is loved by both kids and adults!
For a thinner sauce version, simply blend your mixed berry compote to make a delicious Mixed Berry Coulis.
What is a compote
A Compote is a thick, chunky sauce made from a cooked fruit. It is usually prepared by cooking the fruit (or mix of fruits) with sugar and lemon juice on the stove until the fruits have softened and the juices have thickened.
More Fruit Compotes:
Ingredients
Scroll down to the recipe card below for all quantities.
What is berry compote made of:
- 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!
- Caster Sugar: or Fine White Granulated Sugar. This recipe is relatively low in sugar but you can easily adjust the quantity to suit your own taste and/or the natural flavour of the berries.
- Fresh Lemon juice: to balance the flavour as well as help thicken and preserve the berry compote. You can add the lemon zest once the compote is cooked for a tangier flavour too.
Optional Additions
- Vanilla Extract: always a simple way to boost the flavour of berries!
- Spices: such as cinnamon, ginger or star anise.
- Fresh Herbs like mint or even basil!
How to make Berry Compote
- Photo 1: if using frozen berries, place them in a large bowl and leave them to thaw at room temperature until they have soften. Strain the fruits to remove any excess water before starting to make the berry compote.
You can use the berries straight from the freezer but you will need to cook them for longer to both thaw the fruits and evaporate the extra moisture contained in the fruits.
- If using fresh berries: wash, cut out the stem of the berries (if needed) and slice the larger fruits like strawberries in half.
- Photo 2: Place the mixed berries, lemon juice and sugar in a small to medium saucepan.
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- Photo 3: Give a quick stir to evenly coat all the fruits with the juice and sugar then turn medium-low to medium heat.
- Photo 4: leave to simmer and cook for 15 to 20 minutes, occasionally mixing with a heat-proof spatula to insure the fruits don't stick to the bottom of the saucepan. When ready, the mixture should be very soft, the larger fruits will have broken apart and the juices should have thickened.
If the fruits start to burn quickly (or you see a lot of steam being released straight away), make sure to turning down the heat. You might want to consider adding one or two tablespoons of water to help them start cooking.
Note that the exact cooking time can vary based on the ripeness of the fruits, how small or big the berries are and if you are using fresh or frozen fruits.
- Remove from the stove, leave to cool down for a few minutes, then transfer into a sealed jar or container and store in the fridge. If freezing the sauce, allow it to cool down completely at room temperature first.
Recipe FAQs
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.
A coulis and a compote are generally made with the exact same ingredients and cooked in the same way.
A compote is usually kept thick and chunky while a coulis is thinned out with a blender then poured through a thin mesh sieve. A coulis has a smoother, thinner texture than a compote.
Absolutely! Not only will using frozen berries make the process even easier as you won’t need to wash or cut the berries. It is often a cheaper option too, and allows you to make this sweet sauce all year round.
If using frozen mixed berries, I highly recommend partially thawing them first (they don't need to be fully thawed - they will finish softening on the stove) then discard any water or juices before starting to cook the compote.
If you are after a thicker type of sweet sauce, you can simply cook the mixed berries (or "reduce" them) until almost no more liquid remain. Note that the sauce will continue to thicken once it cools down so you don't want to reduce too much.
Serving Suggestion
For breakfast:
- Over Brioche Bread French Toast.
- Drizzled over these 3 Ingredients Banana Pancakes.
- Inside classic French Crepes or their Gluten-Free equivalent French Buckwheat Crepes.
- Over yogurt, waffles, oatmeal, overnight oats or chia pudding.
For dessert:
- Over cheesecake like my Lemon Ricotta Cheesecake.
- Topped over a Strawberry Panna Cotta, Raspberry Mousse or Vanilla Mousse.
- As a topping for vanilla ice cream or sundaes.
- Served over a slice of my Chocolate Fondant Cake or French Yogurt Cake.
Storing & Freezing
This mixed berry compote should be stored in the fridge for up to a week.
You can also freeze it in plastic container or freezing bags for a few months. Simply thaw overnight in the fridge - or in the microwave - when ready to eat.
I do not recommend using this recipe for preserving or canning. 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
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Recipe
Mixed Berry Compote
Ingredients
- 500 gr Mixed Berries (See note 1), fresh or frozen, thawed & drained
- 50 gr Caster Sugar
- 15 ml Lemon Juice
- 1 teaspoon Vanilla Extract, optional
Instructions
- If using frozen berries, place them in a large bowl and leave them to thaw at room temperature until soft. Strain them to remove any excess water before starting to make the mixed berry sauce. Optionally, cut the larger berries like strawberries and raspberries into halves or quarters (the fruits will cook more quickly).
- Place the berries, sugar, lemon juice and vanilla in a medium size saucepan. Stir well to evenly coat the fruits with the sugar then place on low to medium heat.
- Leave to cook for 15 to 20 minutes, occasionally stirring with a heat-proof spatula to insure the fruits don't stick to the bottom of the sauce pan. If the fruits seem to cook (or burn) too quickly, reduce the heat. When ready, the fruits will be very soft, have mostly broken apart and the juices will have thickened slightly (see note 2).
- Let the compote cool for a 15 to 20 minutes then transfer into a sealed jar or airtight container and place in the fridge to finish cooling down.
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Notes
- I used a mix of Raspberry, Strawberries, Blueberries and Blackberries. The fruits I used come in a frozen mix, but you can absolutely make your own mix (from either fresh or frozen fruits) and use your favourites berries in addition such as cherries. The taste of your coulis can change a lot based on the type of berries you use: a larger amount of raspberries or blackberries will create a tangier sauce than one made with a lot of strawberries for example.
- If preferred, you can add one or two tablespoons of water to help the fruits to start cooking. The exact cooking time can vary based on the ripeness of the fruits, how small or big the berries are and if you are using fresh or frozen fruits.
