AIP Friendly Mixed Berry Compote
Bright, jammy, and fragrant with warm spice, this mixed berry compote is the kind of simple recipe that earns a permanent spot in your weekly rotation. Blueberries, raspberries, strawberries, or blackberries — whatever you have on hand, fresh or frozen — simmer down with honey, fresh lemon juice, and a whisper of Ceylon cinnamon and ginger into something that tastes genuinely special. The autoimmune protocol can make finding a satisfying sweet condiment feel like a puzzle, since so many store-bought jams and sauces sneak in refined sugars, thickeners, or additives that don't fit the framework. Here, every single ingredient earns its place: arrowroot starch is the optional thickener if you want that glossy, spoonable texture, and it's fully protocol-friendly. The whole thing comes together in under twenty minutes and makes six servings, so you can keep a jar in the fridge all week. Spoon it over coconut yogurt, serve it alongside roasted meat, or just eat it warm straight from the pan — no judgment.
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Learn more →Ingredients
6 servings
- 3 cups mixed berries (fresh or frozen — blueberries, raspberries, strawberries, or blackberries)
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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