Pescatarian Mixed Berry Compote
Bright, jammy, and fragrant with warm spice, this mixed berry compote is the kind of simple recipe that makes everything it touches taste more special. A handful of pantry staples — honey, lemon, Ceylon cinnamon, and a whisper of ginger — transform fresh or frozen berries into a glossy, deeply flavored sauce in under twenty minutes. The Ceylon cinnamon in particular brings a gentler, more floral warmth than the standard supermarket variety, and it pairs beautifully with the tartness of raspberries or blackberries. If you like a thicker, more spoonable texture, the optional arrowroot slurry gives the compote a gorgeous sheen without muddying the bright fruit flavor. Spoon it over yogurt, pancakes, oatmeal, or a simple scoop of vanilla ice cream — honestly, it's hard to find something it doesn't improve. Since every ingredient here is entirely plant-based aside from the honey, this fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Make a jar on Sunday 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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