Emulsifier Free Mixed Berry Compote
Bright, jammy, and bursting with real fruit flavor, this berry compote is the kind of thing you'll want to spoon over everything — yogurt, pancakes, oatmeal, ice cream, you name it. Store-bought fruit sauces and jams are notorious for sneaking in emulsifiers like lecithin or mono- and diglycerides, which makes finding a clean option genuinely frustrating. Here, every single ingredient is whole and straightforward: mixed berries, honey, lemon, warm spices, and an optional arrowroot slurry if you want a thicker, glossier finish. The Ceylon cinnamon and fresh ginger give it a gentle warmth that elevates it well beyond a basic fruit sauce. Pressing some of the berries against the pan as it simmers creates that perfect balance of chunky fruit and silky syrup without any additives doing the work. It comes together in under twenty minutes and keeps beautifully in a jar, so you can make a batch ahead and reach for it all week long.
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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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