Shellfish Free Mixed Berry Compote
Bright, jammy, and fragrant with warm spice, this berry compote is the kind of simple sauce that makes everything it touches taste more special. A medley of blueberries, raspberries, strawberries, or blackberries simmers down with honey, fresh lemon juice, and a touch of lemon zest until the fruit turns soft and glossy — somewhere beautifully between a sauce and a jam. Ceylon cinnamon and ground ginger add a gentle warmth that lifts the whole thing without overpowering the natural sweetness of the berries. If you like a thicker consistency, a quick arrowroot slurry stirred in at the end gives the compote a gorgeous, spoonable body. Spoon it warm over pancakes, yogurt, oatmeal, or ice cream, or let it cool and jar it up for the week ahead. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's nothing to second-guess — just pure, fruit-forward flavor from start to finish.
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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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