Rice 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. Mixed blueberries, raspberries, strawberries, and blackberries simmer down with honey, fresh lemon juice, and a whisper of Ceylon cinnamon and ginger into something that feels genuinely luxurious. The whole thing comes together in a single saucepan, and the optional arrowroot starch slurry gives you control over the final texture — glossy and thick or loose and pourable, depending on your mood. Every ingredient here is naturally grain-free, so there's no need to scan labels or second-guess anything hiding in the mix. Spoon it over yogurt, pancakes, oatmeal, or ice cream, and it delivers that deep, slow-cooked fruit flavor without any complicated steps. It keeps beautifully in a jar in the fridge, which means you can make a batch and enjoy 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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