Hazelnut Free Mixed Berry Compote
Jewel-toned and bubbling with bright, jammy flavor, this berry compote is the kind of simple recipe that makes everything it touches taste more special. A medley of blueberries, raspberries, strawberries, and blackberries simmers down with honey, lemon, and warm spices into a glossy, spoonable sauce that's equal parts cozy and vibrant. The touch of Ceylon cinnamon and fresh ginger gives it a gentle warmth that elevates it well beyond basic fruit sauce territory. For anyone navigating tree nut allergies, store-bought fruit toppings and preserves can be a minefield of shared-facility warnings — this one is made entirely from whole, straightforward ingredients with nothing to second-guess. The optional arrowroot slurry is a clever trick for getting that thick, glossy consistency without any fuss. Spoon it over yogurt, pancakes, ice cream, or oatmeal, and it delivers every single time. Make a jar on the weekend and you'll find yourself reaching 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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