Pecan Free Mixed Berry Compote
Bright, jammy, and bursting with fruit flavor, this mixed berry compote is the kind of versatile sauce that makes everything it touches taste more special. Blueberries, raspberries, strawberries, or blackberries — whatever you have on hand — get coaxed down into a glossy, spoonable sauce with honey, fresh lemon juice, and a warm hint of Ceylon cinnamon and ginger. The combination of citrus and spice gives it a depth that goes way beyond a basic fruit topping. Store-bought fruit sauces and preserves can be a minefield when it comes to hidden additives or shared-facility warnings, but this one is made entirely from whole, straightforward ingredients you control. The optional arrowroot slurry is a clever touch if you want that extra-thick, glossy finish without any fuss. Spoon it over yogurt, pancakes, oatmeal, or ice cream — honestly, it's hard to find something it doesn't improve. Make a jar on the weekend and you'll be reaching for it all week long.
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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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