High Fructose Corn Syrup Free Warm Vanilla Fruit Compote
Warm, jammy, and fragrant with vanilla and spice, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, ice cream, or just eaten straight from the pot. The sweetness here comes entirely from ripe blueberries, strawberries, and peaches, with just a drizzle of honey to round it all out. That matters because so many store-bought fruit sauces and compotes quietly rely on corn syrup to hit that glossy, sweet finish — this one gets there naturally. Ceylon cinnamon and fresh ginger add a gentle warmth that makes the whole thing feel a little more special than your average fruit topping. If you want a thicker, more spoonable texture, the optional arrowroot slurry does the job beautifully without any processed thickeners. It keeps in the fridge for up to five days, so you can make a batch on the weekend and enjoy it all week 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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