Almond Free Mixed Berry Compote
Jewel-toned and fragrant, this berry compote is the kind of thing you'll want to spoon over absolutely everything — yogurt, pancakes, oatmeal, ice cream, or a humble slice of toast. Blueberries, raspberries, strawberries, and blackberries simmer down with honey, fresh lemon juice, and a whisper of Ceylon cinnamon and ginger into something deeply fruity and warmly spiced. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety to worry about — just straightforward, wholesome fruit. The optional arrowroot slurry is a clever touch that thickens the sauce to a glossy, jammy consistency without changing the flavor at all. It comes together in one saucepan in well under twenty minutes, which makes it just as practical on a busy weekday morning as it is for a leisurely weekend brunch spread. Make a jar ahead of time and keep it in the fridge — it only gets better as the flavors settle and meld together.
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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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