Cashew Free Mixed Berry Compote
Jewel-toned and bubbling with natural sweetness, this berry compote is the kind of sauce that makes everything it touches taste more special. Blueberries, raspberries, strawberries, or blackberries — whatever you have on hand — get coaxed into a glossy, jammy pool with honey, bright lemon juice, and warming Ceylon cinnamon and ginger. The combination of spices gives it a subtle depth that sets it apart from a basic fruit sauce. Every ingredient here is straightforwardly fruit-forward and nut-free by nature, so there's no need to scrutinize labels or worry about hidden cashew-based thickeners sneaking in. If you want a thicker consistency, the optional arrowroot slurry pulls it together beautifully without changing the flavor. Spoon it warm over yogurt, pancakes, or ice cream, or let it cool and jar it up for the week ahead — it's genuinely one of those recipes you'll find yourself making on repeat.
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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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