Lupin Free Mixed Berry Compote
Jewel-toned and fragrant, this berry compote is the kind of simple, stunning sauce that makes everything it touches taste more special. Fresh or frozen blueberries, raspberries, strawberries, or blackberries simmer down with honey, lemon, and a warming hint of Ceylon cinnamon and ginger until the whole pot turns glossy and jammy. The optional arrowroot starch slurry is a clever trick for anyone who wants a thicker, spoonable consistency without relying on cornstarch or any grain-based thickener. Every ingredient here is straightforward and naturally free from the legume-derived flour that can sneak into packaged sauces and store-bought fruit toppings. Spoon it warm over yogurt, pancakes, or ice cream, or let it cool and jar it up for the week ahead — it holds beautifully either way. This is the kind of recipe that looks like you put in far more effort than you actually did, and nobody needs to know otherwise.
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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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