Carrageenan Free Ginger Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(21)

Warm, jewel-toned, and fragrant with fresh ginger and Ceylon cinnamon, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, or a simple bowl of vanilla ice cream. Blueberries burst and meld with tender pears and peaches while turmeric adds a subtle golden warmth that makes the whole pot feel almost medicinal in the best possible way. Many store-bought fruit spreads and flavored sauces sneak in thickeners and stabilizers — carrageenan being one of the most common — so making your own is the cleanest way to know exactly what's in the jar. Here, the compote thickens naturally as the fruit breaks down and the juices reduce, no additives needed. A hit of lemon juice and zest brightens everything at the end, and a handful of torn fresh mint takes it somewhere genuinely special. It comes together in a single saucepan and keeps in the fridge for up to five days, which means you can make a batch on Sunday and enjoy it all week long.

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Ingredients

6 servings

2 cups blueberries, fresh or frozen
2 cups peeled and diced pears (about 2 medium pears)
1 cup peeled and diced peaches, fresh or frozen
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground ceylon cinnamon
¼ tsp ground turmeric
2 tbsp honey
1 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp water
1 tbsp fresh mint leaves, torn (optional)

Instructions

1
Combine the pears, peaches, water, honey, ginger, Ceylon cinnamon, and turmeric in a medium saucepan over medium heat. Stir to coat the fruit, then bring to a gentle simmer, about 3–4 minutes.
2
Add the blueberries and lemon juice, stir to combine, and reduce the heat to medium-low. Cook, stirring occasionally, until the pears are tender when pierced with a fork and the blueberries have burst and released their juices, about 12–15 minutes. The compote should be thick enough to mound slightly on a spoon.

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