Black Pepper Free Mixed Berry Compote
Bright, jammy, and deeply fruity, this berry compote is the kind of sauce that makes everything it touches taste more special — whether that's a stack of pancakes, a bowl of yogurt, or a simple scoop of vanilla iceream. Mixed berries bring a natural balance of sweet and tart, and a touch of honey, fresh lemon juice, and zest keep the flavors clean and vibrant. Ground Ceylon cinnamon and ginger add a gentle warmth that rounds everything out without overpowering the fruit. For anyone avoiding black pepper, this recipe is a genuinely easy win — no seasoning swaps needed, no label-reading stress, just straightforward ingredients that are naturally free of it. The optional arrowroot slurry is a smart trick if you want a glossier, thicker result that clings beautifully to whatever you're spooning it over. Everything comes together in one saucepan with minimal effort, and the compote keeps well in a jar, so you can make a batch and enjoy it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!