Bright, jammy, and bursting with real fruit flavor, this berry compote is the kind of sauce that makes everything it touches taste more special. Strawberries, blueberries, raspberries, and blackberries simmer down with sugar, lemon juice, and a touch of zest into something glossy and deeply fruity — the kind of thing you'll want to spoon over pancakes, yogurt, ice cream, or just eat straight from the jar. A pinch of salt and optional vanilla round out the flavor without masking the natural sweetness of the berries. So many store-bought fruit sauces and toppings sneak in coconut-derived thickeners or coconut sugar, making label-reading an exhausting chore — here, every ingredient is straightforward and easy to verify. The thickening happens naturally as the fruit breaks down and the juices reduce, so there's no need for any added stabilizers or exotic sweeteners. It keeps in the fridge for up to a week, which means you can make a batch on Sunday and enjoy it all week long without a second thought.
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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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