Low Sodium Mixed Berry Compote
Bright, jammy, and deeply fruity, this berry compote is the kind of sauce that makes everything it touches taste more special — from morning yogurt and oatmeal to pancakes, waffles, or a scoop of vanilla ice cream. It's naturally sweetened with honey and lifted by fresh lemon juice and zest, so every spoonful has that perfect balance of tart and sweet without any added salt in sight. Ceylon cinnamon and ground ginger give it a gentle warmth that sets it apart from basic store-bought fruit sauces, which often sneak in sodium and preservatives you'd never expect. The whole thing comes together in one saucepan, and the optional arrowroot slurry is a clever trick for getting that glossy, spoonable consistency without any fuss. Whether you use fresh berries in summer or frozen ones year-round, the result is a rich, jewel-toned compote that looks and tastes far more impressive than the effort involved. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- 3 cups mixed berries (fresh or frozen — blueberries, raspberries, strawberries, or blackberries)
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tbsp water
- 1 tsp arrowroot starch (optional)
Instructions
- 1
Combine the berries, honey, lemon juice, lemon zest, Ceylon cinnamon, and ginger in a medium saucepan over medium heat. Stir to coat the berries, then cook, stirring occasionally, until the berries begin to release their juices and the mixture comes to a gentle simmer, about 4–5 minutes.
- 2
Reduce the heat to medium-low and continue to cook, stirring occasionally and pressing some of the berries lightly against the side of the pan, until the compote has thickened slightly and the fruit is very soft and jammy, about 8–10 minutes. The sauce should coat the back of a spoon.
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