Gluten Free Mixed Berry Compote
Jewel-toned and bubbling with bright, jammy flavor, this berry compote is the kind of simple sauce that makes everything it touches taste more special. Blueberries, raspberries, strawberries, or blackberries — or a mix of all four — simmer down with honey, fresh lemon juice, and a whisper of Ceylon cinnamon and ginger into something that feels far more sophisticated than the effort involved. Because every single ingredient here is naturally free of gluten, there's no label-scanning or substitution anxiety — just clean, wholesome fruit doing its thing. The optional arrowroot starch slurry is a smart thickener that keeps the whole recipe grain-free while giving the finished compote a gorgeous glossy sheen. Spoon it warm over yogurt, pancakes, or ice cream, or let it cool and jar it up for the week ahead. It's the kind of versatile staple that quietly earns a permanent spot in your fridge rotation.
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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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