This compote is all about the fruit — a simmered mix of strawberries, blueberries, raspberries, and blackberries that breaks down into a glossy, spoonable sauce. Fresh lemon juice and zest brighten every bite, while a pinch of salt and a touch of vanilla round out the flavor without overpowering the berries themselves. Simmering low and slow lets the natural juices reduce until the mixture coats the back of a spoon and holds a clean line when you drag a finger through it. It's a versatile spread for topping yogurt, pancakes, or oatmeal, and it keeps well in the fridge for whenever you need a fruity boost. This one is a great fit for an added sugar free kitchen, letting the berries themselves carry all the sweetness and depth. Warm or chilled, it's a simple way to dress up breakfast or dessert with minimal effort.
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Combine the berries, sugar, lemon juice, lemon zest, and salt in a medium saucepan over medium heat, stirring once or twice to coat the fruit.
Cook, stirring occasionally, until the berries begin to release their juices and the sugar dissolves, about 3–4 minutes.
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