Paleo Mixed Berry Compote
Bright, jammy, and fragrant with warm spice, this berry compote is the kind of simple recipe that earns a permanent spot in your weekly rotation. Fresh or frozen blueberries, raspberries, strawberries, or blackberries all work beautifully here, so you can use whatever you have on hand or whatever looks best at the market. Honey and fresh lemon juice do the heavy lifting in the flavor department, while Ceylon cinnamon and ginger add a subtle warmth that makes the whole thing feel a little more special than your average fruit sauce. Because every ingredient is whole and unprocessed, this compote fits naturally into a grain-free, refined-sugar-free way of eating without any workarounds or substitutions. The optional arrowroot starch slurry is a smart grain-free thickener that gives you that glossy, spoonable consistency if you want something a little more structured. Spoon it warm over coconut yogurt, almond flour pancakes, or grilled meat, or let it cool and jar it up for the week ahead.
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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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