Citric Acid Free Mixed Berry Compote
Fruit-based sauces and toppings are one of those categories where added citric acid hides in the most unexpected places — jarred preserves, store-bought pie fillings, even "natural flavor" blends can sneak it in. This compote sidesteps all of that by building its brightness the old-fashioned way: a squeeze of fresh lemon juice and a little zest do the heavy lifting, giving you that fruity tang without any processed additives. Mixed berries simmer down with honey, warming Ceylon cinnamon, and a hint of ginger until the whole thing turns glossy, jammy, and deeply fragrant. If you want an even thicker consistency, a quick arrowroot slurry pulls it together beautifully — no cornstarch, no mystery thickeners. The result is a rich, spoonable sauce that works over yogurt, pancakes, oatmeal, or a simple scoop of vanilla ice cream. It's the kind of thing you'll want to keep a jar of in the fridge at all times.
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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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