Three ingredients are all you need to make this delicious, versatile mixed berry compote. Grab some frozen berries, a bit of sugar, and fresh lemon juice and you will have the most delicious fruity sauce perfect on top of cake, pancakes, cheesecake, trifle, and more!
This mixed berry compote is the perfect fruity syrup to complement so many other foods. A berry compote is not as thick as a jelly or a jam, it's not meant to be jarred or canned and stored for months. Luckily it's incredibly simple and quick to make you can throw it together in 10 minutes!
I love this on top of a bowl of vanilla ice cream or a stack of French toast, even a bowl of oatmeal! This sauce will take any dessert and make it juicy and fruity!
We adore this in our English Trifle.
Let's get to the recipe
- Mixed Berries. You can use fresh or frozen but I find it easiest just to buy a one-pound bag of frozen berries. I usually use a bag of blueberries, blackberries, and raspberries. If I use strawberries you'll have those larger chunks but they're so sweet and juicy! If I have any berry leftovers in the fridge I just throw them in as well.
- Granulated Sugar. Just a bit of sugar helps sweeten them up and create that gorgeous syrup-like liquid around the berries.
- Lemon. You just need the juice of one small lemon, the lemon brightens all the flavors. If you love lemon you could add the lemon zest!
In a large saucepan add all ingredients and cook over low-medium heat for 4-5 minutes, stirring frequently. I bring it to a slight boil then reduce the heat. Be careful when you stir, too aggressively and you'll break down the berries a lot. The berries will naturally sort of break down, giving you a beautiful chunky fruit syrup. The longer you cook it the more reduced it will become.
Let cool completely then store in an air-tight container in the fridge for up to two weeks.
Recipes to use the compote in
This vanilla bean cheesecake is the perfect clean slate for a generous serving of this sweet juicy berry compote!
Chocolate and berries are a match made in heaven, take your chocolate chip pancakes to the next level and serve them with this berry compote!
Berries and stone fruit work best for making a compote. If your fruit is sourer then you can increase the sugar slightly.
Once the compote is completely cooled you can pour it into a freezer-safe container and freeze it for up to 1 month. Souper Cubes would be a perfect way to freeze these into small portions they only take out the amount you want each time.
This mixed berry compote is perfect on top of a bowl of ice cream or yogurt, a stack of pancakes or waffles, a cheesecake topping, or my favorite in English trifle so many choices!
Once cooked and cooled you can store the berry compote in an air-tight container in the fridge for up to two weeks.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 16oz Mixed Berries, fresh or frozen
- ¼ cup Granulated Sugar
- Juice from One Small Lemon
- In a large pot add all ingredients and cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then reduce the heat and continue to stir. The berries will naturally sort of break down. The longer you cook it the more reduced it will become.
- Let cool completely then store in an air-tight container in the fridge for up to one week.
- Prep Time: 5
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: American
Keywords: mixed berry compote
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