Nitrate & Nitrite Free Ginger Fruit Compote
Fruit compotes can be deceptively tricky when you're avoiding preservatives, since many store-bought versions rely on additives to extend shelf life and lock in color. This one is built entirely from fresh and frozen fruit, honey, and a handful of warming spices — nothing hidden, nothing processed. Blueberries, pears, and peaches simmer together until the berries burst and the whole pot turns into something deeply fragrant and jewel-toned. Fresh ginger and Ceylon cinnamon give it a gentle heat and complexity that makes it taste far more sophisticated than the short ingredient list suggests. A hit of lemon juice and zest brightens everything at the end, and a torn mint leaf or two adds a cool, herby finish if you're feeling fancy. Spoon it warm over oatmeal or yogurt, or let it cool and keep it in the fridge for up to five days of easy, wholesome topping. It's the kind of recipe that proves clean eating doesn't have to mean boring eating.
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Learn more →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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