Pork Free Mixed Berry Compote
Bright, jammy, and bursting with fruit flavor, this berry compote is the kind of simple recipe 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 warming Ceylon cinnamon and ginger into something that feels genuinely homemade and a little luxurious. The whole thing comes together in one saucepan, and the optional arrowroot slurry gives you control over the final texture, whether you want it pourable or thick and glossy. Every single ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning required — just pure fruit and pantry staples. Spoon it warm over yogurt, pancakes, or oatmeal, or let it cool and jar it up for the week ahead. It keeps beautifully and somehow tastes even better the next day once the spices have had time to settle in.
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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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