Sesame Free Mixed Berry Compote
Bright, jammy, and deeply fruity, this berry compote is the kind of sauce that makes everything it touches taste more special. Blueberries, raspberries, strawberries, and blackberries simmer down with honey, fresh lemon juice, and a whisper of Ceylon cinnamon and ginger until the whole pot turns glossy and irresistible. The lemon zest keeps things lively and bright, cutting through the natural sweetness of the fruit in the best possible way. For anyone navigating sesame-free cooking, this recipe is a total non-issue — every single ingredient is naturally free of sesame in any form, with zero need to scrutinize labels or worry about hidden pastes or oils. The optional arrowroot slurry is a clever touch that thickens the compote to a luxurious, spoonable consistency without changing the flavor at all. Spoon it warm over yogurt, pancakes, oatmeal, or ice cream, or let it cool and jar it up for the week ahead.
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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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