Coconut Free Mixed Berry Compote
Bright, jammy, and bursting with fruit flavor, this berry compote comes together in a single saucepan with just a handful of wholesome ingredients. Blueberries, raspberries, strawberries, or blackberries — or a mix of all four — simmer down with honey, fresh lemon juice, and a hint of warming Ceylon cinnamon and ginger until everything turns glossy and deeply fragrant. So many store-bought fruit sauces and toppings sneak in coconut-derived thickeners or coconut sugar, making label-reading a chore, but every ingredient here is straightforward and easy to verify. The optional arrowroot slurry gives you control over the final texture without introducing anything unexpected — just a clean, spoonable sauce that coats the back of a spoon beautifully. Serve it warm over yogurt, pancakes, oatmeal, or ice cream, or let it cool and spoon it straight from the jar. The lemon zest keeps the sweetness lively rather than cloying, and the ginger adds just enough of a gentle kick to make it feel a little special. It's the kind of simple, versatile recipe you'll find yourself coming back to again and again.
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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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