A berry compote is the perfect way to extend the life of fresh fruit. Stewing whole or chunky cut fruit in a simple syrup made from a liquid, sugar and occasionally other spices or seasonings, creates a delicious compote that you can serve over everything from pancakes or french toast to ice cream or pound cake. It is so good that I will spoon some onto a plain or toasted english muffin for a quick breakfast… nothing else required.
This entire recipe only takes about 10 minutes and you can use any berries you want!
Let’s get it started…
Start by gathering your fruit. You will need about 3 heaping cups of fruit in total. Today, I am using 3/4 cup each of strawberries, blueberries, blackberries and raspberries. Being exact on these measurements is not too important, just be close. In addition to the fruit, you will need 1-4 tablespoons of granulated sugar, a teaspoon of vanilla extract, a teaspoon of lemon zest, 1 tablespoon of cornstarch and 3 tablespoons of cranberry juice.
Combine all of the fruit, lemon zest, sugar, vanilla extract and 2 tablespoons of cranberry juice into a medium saucepan and place it over medium heat.
*Note: Classic compote recipes typically use water, but I find that using cranberry juice adds another layer of flavor. You can really use any fruit juice you have on hand. If you like drinking it, you will like what it adds to your berry compote!
Bring the mixture to a simmer, stirring occasionally. While the mixture is heating up, combine 1 tablespoon of cornstarch with the remaining tablespoon of cranberry juice and once the sugar has dissolved, add the cornstarch mixture and stir to combine. The let the mixture cook for another 30 seconds or so and then remove it from the heat.
Transfer the berry compote into a glass bowl and allow it to cool for 5 minutes. The sauce will continue to thicken as it cools. This berry compote can be served anywhere from hot to cold or at any temp in between.
If you want to see whole fruit in your compote (it is so pretty this way!), be sure not to keep it over heat for too long and be sure to stir gently. Depending on how quickly your stovetop brings the mixture up to a simmer, once it is simmering, the mixture should only remain over heat for less than an additional 2 minutes (about 60 seconds to dissolve the sugar and then under 60 seconds to stir in the cornstarch and cook for 30 seconds). If you prefer your fruit softer and in smaller pieces, you can allow the mixture to simmer a bit longer.
Use this berry compote on your breakfast, as a mid day snack or for dessert. I make it any time I have fruit in the refrigerator that won’t last much longer: use it to make a compote and you just extended its life by two weeks! Smart and delicious…
Berry Compote
Ingredients
- 3/4 cup of strawberries, halved
- 3/4 cup of blackberries
- 3/4 cup of blueberries
- 3/4 cup of raspberries
- 1-4 tablespoons of granulated sugar (depending on how sweet you prefer)
- 1 teaspoon of lemon zest
- 1 teaspoon of vanilla extract
- 3 tablespoons of cranberry juice
- 1 tablespoon of cornstarch
Instructions
- Combine the fruit, lemon zest, sugar, vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat
- Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth
- Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds
- Remove the pan from the heat and transfer the berry compote into a glass bowl to cool for 5 minutes before using
- Serve hot, room temperature or chilled
- Store leftovers in an airtight container in the refrigerator for up to 2 weeks
