Tree Nut Free Mixed Berry Compote
Bright, jammy, and fragrant with warm spice, this mixed berry compote is the kind of simple sauce that makes everything it touches taste more special. Blueberries, raspberries, strawberries, and blackberries all work here — fresh or frozen — so you can pull this together any time of year. A hit of honey, fresh lemon juice, and lemon zest keep the flavor lively, while Ceylon cinnamon and ground ginger add a gentle warmth that feels a little unexpected in the best way. The whole thing simmers down into a glossy, spoonable sauce in under fifteen minutes, and if you want it even thicker, a quick arrowroot slurry takes it to full jammy perfection. Store-bought fruit toppings and jams can be surprisingly tricky to vet for shared-facility allergens, so making your own from scratch is a genuinely smart move. Spoon it over yogurt, pancakes, oatmeal, or ice cream — honestly, it's hard to think of a breakfast or dessert it wouldn't improve. Let it cool and jar it up, and you've got something delicious ready to go all week.
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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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