Paraben Free Ginger Fruit Compote
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 just eaten straight from the jar. Many store-bought fruit spreads and sauces rely on preservatives and synthetic additives that people avoiding parabens and similar compounds need to sidestep, but this one is built entirely from whole, recognizable ingredients. Blueberries, pears, and peaches simmer down into a thick, glossy sauce that gets its depth from grated ginger, a whisper of turmeric, and bright lemon zest rather than anything artificial. Honey brings gentle sweetness, and the optional torn mint at the end adds a fresh lift that makes the whole thing feel a little special. The technique is simple — just one saucepan and about twenty minutes of easy stovetop cooking — so there's no guesswork about what went into it. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have something genuinely delicious ready to reach for all week long.
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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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