Macadamia Free Mixed Berry Compote
Bright, jammy, and deeply fragrant, this berry compote is the kind of sauce that makes everything it touches taste more special. A trio of warming notes — Ceylon cinnamon, ginger, and fresh lemon zest — lifts the natural sweetness of blueberries, raspberries, strawberries, or blackberries into something that feels genuinely elevated. Honey brings a gentle, floral sweetness without overpowering the fruit, and a squeeze of lemon juice keeps the whole thing tasting alive and vibrant. If you like a thicker, glossier finish, the optional arrowroot slurry does the job beautifully in just a minute of stirring. The whole process is straightforward — a single saucepan, a little patience, and some light pressing of the berries against the pan to coax out that luscious, jammy texture. Serve it warm over yogurt, pancakes, or ice cream, or let it cool and spoon it straight from the jar all week long. Every ingredient here is naturally free of tree nut concerns, so you can cook and share it with total confidence.
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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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