Lactose Free Mixed Berry Compote
Jewel-toned and bubbling with natural sweetness, this berry compote is the kind of sauce that makes everything it touches taste more special. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed — just pure fruit-forward flavor from start to finish. Blueberries, raspberries, strawberries, or blackberries all work beautifully, and the combination of honey, lemon juice, and lemon zest keeps things bright rather than cloying. A whisper of Ceylon cinnamon and ground ginger adds just enough warmth to make the whole thing feel a little more complex than your average fruit sauce. The optional arrowroot slurry is a clever trick for anyone who wants a glossy, spoonable compote that holds its shape on a plate. Spoon it warm over pancakes, stir it into oatmeal, or let it cool and layer it into a parfait — it's endlessly versatile and genuinely hard to stop eating straight from the jar.
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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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