Gelatin Free Mixed Berry Compote
Fruit compotes should be simple and pure, but a surprising number of store-bought versions sneak in gelatin as a thickener — which makes finding a truly clean option trickier than it sounds. This one keeps things beautifully straightforward: mixed berries, honey, bright lemon, and warm spices like Ceylon cinnamon and ginger do all the heavy lifting. The berries break down into a glossy, jammy sauce entirely on their own, and if you want extra body, a quick arrowroot slurry gives you that thick, spoonable texture without any animal-derived thickeners in sight. The result is deeply fruity with just enough warmth from the spices to make it feel a little special. Spoon it over yogurt, pancakes, oatmeal, or ice cream — honestly, it's hard to go wrong. It comes together in under twenty minutes and stores easily in a jar, so you can make a batch 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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