Xanthan Gum Free Mixed Berry Compote
Jewel-toned and fragrant, this berry compote is the kind of simple, stunning sauce that makes everything it touches taste more special — think yogurt parfaits, pancakes, oatmeal, or a scoop of vanilla ice cream. Every ingredient here is completely straightforward: mixed berries, honey, lemon, warm spices, and an optional arrowroot starch slurry if you want extra body. That last detail matters, because so many store-bought fruit sauces and compotes quietly rely on xanthan gum or other gums as thickeners, which can be a real problem for people who need to avoid them. Here, the natural pectin in the berries does most of the heavy lifting as they break down and go jammy over gentle heat, and arrowroot steps in as a clean, gum-free thickener if you want a glossier, spoonable result. The Ceylon cinnamon and fresh ginger add a subtle warmth that keeps this from tasting like plain jam, and the lemon juice and zest brighten the whole thing beautifully. It comes together in one saucepan with minimal effort, and it stores well in a jar in the fridge for easy use 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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