Peanut Free Mixed Berry Compote
Bright, jammy, and fragrant with warm spice, this berry compote is the kind of simple sauce that makes everything it touches taste more special. Blueberries, raspberries, strawberries, or blackberries — or a mix of all four — simmer down with honey, fresh lemon juice, and a hint of Ceylon cinnamon and ginger until the fruit turns gloriously soft and glossy. The result is somewhere between a fresh jam and a pourable sauce, and it works beautifully spooned over yogurt, pancakes, oatmeal, ice cream, or a simple slice of cake. Store-bought fruit toppings can be surprisingly tricky to vet, but every ingredient here is straightforward and easy to check at a glance. If you like a thicker, more spoonable texture, the optional arrowroot slurry takes just one extra minute and gives the compote a beautiful sheen. It keeps well in a jar in the fridge, so making a batch ahead means you've always got something a little luxurious ready to go.
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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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