Carrageenan Free Warm Vanilla Fruit Compote
Warm, fragrant, and deeply comforting, this fruit compote brings together blueberries, strawberries, and peaches in a honey-sweetened sauce that smells absolutely incredible as it simmers. A touch of vanilla powder, Ceylon cinnamon, and fresh ginger gives it a layered warmth that feels far more special than the effort involved. Many store-bought fruit toppings and preserves rely on thickeners and stabilizers — including carrageenan — to achieve that glossy, spoonable texture, but this recipe gets there entirely through natural reduction and, if you want extra body, a simple arrowroot slurry. The result is a jewel-toned compote with a loose, syrupy consistency that clings beautifully to whatever you spoon it over. It works just as well spooned over yogurt or oatmeal in the morning as it does alongside a dessert in the evening. Make a batch and keep it in the fridge for up to five days — if it lasts that long.
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Learn more →Ingredients
4 servings
- 2 cups fresh or frozen blueberries
- 1 cup fresh or frozen strawberries, hulled and halved
- 1 cup fresh or frozen peach slices, cut into 1-inch pieces
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 pinch fine sea salt
- 1 tsp arrowroot starch, dissolved in 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, strawberries, peaches, honey, lemon juice, vanilla powder, Ceylon cinnamon, ginger, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Cook, stirring occasionally, until the fruit begins to release its juices and the mixture comes to a gentle simmer, about 5 minutes.
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