Celery 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. A mix of blueberries, raspberries, strawberries, or blackberries simmers down with honey, fresh lemon juice, and a whisper of Ceylon cinnamon and ginger until the whole pot turns glossy and irresistible. The lemon zest keeps things lively and prevents the sweetness from going flat, while the spices add just enough warmth to make it feel a little more interesting than your average fruit topping. If you like a thicker, more spoonable texture, the optional arrowroot slurry pulls it all together beautifully in under a minute. Every single ingredient here is straightforwardly plant-based and free from anything that could trigger a celery sensitivity — no hidden vegetable blends, no aromatic base, just clean fruit and pantry staples. Spoon it over yogurt, pancakes, oatmeal, or ice cream, and you'll wonder why you ever reached for a store-bought jar.
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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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