Soy 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 zest until the fruit turns gloriously soft and the whole thing coats the back of a spoon. Ceylon cinnamon and ground ginger add a gentle warmth that elevates this well beyond a basic fruit topping. For anyone navigating soy sensitivities, store-bought fruit sauces and jams can be surprisingly tricky — hidden additives and shared-facility warnings make label-reading a chore. Every ingredient here is clean and straightforward, so you know exactly what you're spooning over your yogurt, pancakes, or ice cream. If you like a thicker consistency, a quick arrowroot slurry stirred in at the end gives the compote a beautiful glossy finish without any fuss. Make a jar to keep in the fridge and you'll find yourself 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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