Berry Compote Recipe

This simple berry compote recipe is about to make your favourite breakfast foods and desserts even more spectacular. Spoon this easy fruit compote over angel food cake, ice cream, profiteroles, pancakes, waffles, regular or baked oatmeal, French toast, or more!

Homemade berry compote is the perfect topping for nearly every dessert. Whether you’re ladling it over vanilla ice cream or onto pound cake, you’re going to be thrilled. Nobody needs to know it’s a vitamin packed powerhouse, though!

Having a jar of berry compote on hand gives you a shortcut to major berry flavour in just about anything. Heck, you can even add it to smoothies or cocktails like this berry kombucha margarita.

And wonder of wonders, this swoon-worthy easy mixed berry compote recipe can be made from fresh or frozen fruit. That makes this mixed berry compote a delight any time of year!

Berry Compote

This is one of the most easy recipes anywhere ever. It just takes two simple ingredients with one third ingredient being strictly optional:

1. Frozen berries or fresh berries
2. Fresh orange juice, lime juice, or lemon juice (or bottled)
3. Optional: sugar

I’m going to bang the drum for frozen fruit right now because where I am, berries are not currently in season. What is in season, though, is using the abundance of berries I froze over the summer.

While this is a great way for me to use my pounds and pounds of frozen blueberries, strawberries, and raspberries to use up, you can just as easily use purchased frozen mixed berries. If berries are in season where you live, use those by all means!

If your freezer has a super abundance of one type of berries, feel free to use one single variety of berries: think strawberry compote, blackberry compote, or raspberry compote. I personally prefer a mix of strawberries, blueberries, raspberries, and maybe even cherries, if I have them.

You can even mix fresh fruit with frozen if you have it. This is one of my favourite ways to use up the last of my fresh strawberries, blueberries, raspberries, blackberries, cherries, or what have you.

Heck, it’s delicious if you add in some frozen or fresh stone fruits, too. Peach Melba compote is yours if you combine peaches and raspberries! Just keep your fruit content to 4 cups total.

As for lemon or orange juice, choose whatever you like best! I find lemon juice wakes up the berry flavour better than orange juice, but it’s a matter of personal preference.

If you’re using fresh lemons for the juice, please add the lemon zest to your warm compote for extra sunshiney freshness. Lime or orange zest is delicious in it, too!

Fresh juice is always going to be more flavourful than bottled juice, but don’t let a lack of fresh juice stop you from making this berry compote. Bottled lemon juice or orange juice will still yield a delicious end result.

I always make my fruit compote recipe then taste a tiny spoonful of it. Most of the berries in my freezer do not need added sugar.

That said, sometimes the berries need a little boost so they don’t taste dull or too sour but you won’t really know it ‘til the compote is done. If it tastes a little boring or over-tart, add up to 1 tablespoon of sugar, honey, maple syrup, simple sugar syrup or agave syrup and stir well until the sugar is dissolved while it’s still warm.

Just remember not to add too large an amount of sugar to the berry mixture. You don’t want to cover up the natural beauty of your berry recipe with too much sweetness.

Recipe for Berry Compote

This recipe is equally low maintenance when it comes to equipment. All you truly need is three things to make our berry compote recipe.

1. 2 quart saucepan
2. Measuring cup
3. Potato masher or sturdy wooden spoon
4. Optional: Jar with a tight fitting lid or other airtight container

Berry Compote Recipe

Add fruit and juice to a medium saucepan over medium-high heat.

Gently bring to a simmer, stirring frequently. As the berries begin to soften and give off juice, use a potato masher or sturdy spoon to break up the berries.

You don’t want to obliterate the berries; there should still be recognizable pieces of fruit in the compote.

The total cooking time should not exceed 10 to 12 minutes for frozen berries or 6 to 8 minutes for fresh ones. Taste the compote. If needed, adjust by adding a teaspoon of sugar at a time, stirring until the sugar dissolves.

Serve hot, warm, room temperature, or cold.

f you can’t eat up your berry compote within a week of making it, you can preserve the goodness for later by freezing it in ice cube trays. Once they’re solid, transfer to a labeled zipper top bag and store for up to 3 months.

Print

Berry Compote Recipe

This simple berry compote recipe is about to make your breakfasts and desserts spectacular. Spoon this easy fruit compote over angel food cake, ice cream, profiteroles, pancakes, waffles, regular or baked oatmeal, French toast, or more!

This is the perfect topping for nearly every dessert. Whether you’re ladling it over vanilla ice cream or onto pound cake, you’re going to be thrilled. Nobody needs to know it’s a vitamin packed powerhouse, though!

Course Breakfast, Dessert, Snack

Cuisine American, British, european, French

Keyword berry compote, berry compote recipe, fruit compote, homemade compote

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 10

Calories 38kcal

Author Rebecca Lindamood

Equipment

• 1 2 quart saucepan
• 1 Measuring cup
• 1 Potato masher or sturdy wooden spoon
• 1 Optional: Jar with a tight fitting lid or other airtight container

Ingredients

• 4 cups mixed berries
• ¼ cup lemon juice or orange juice
• Optional: sugar maple syrup, honey, or agave syrup to taste

Instructions

• Add fruit and juice to a small saucepan over medium heat.
• Gently bring to a simmer, stirring frequently. As the berries begin to soften and give off juice, use a potato masher or sturdy spoon to break up the berries.
• You don’t want to obliterate the berries; there should still be recognizable pieces of fruit in the compote.
• The total cooking time should not exceed 10 to 12 minutes for frozen berries or 6 to 8 minutes for fresh ones. Taste the compote. If needed, adjust by adding a teaspoon of sugar at a time, stirring until the sugar is dissolved.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 40mg | Fiber: 2g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg

Frequently Asked Questions

Is it safe to eat raw garlic?

Raw garlic contains potent compounds that could cause stomach upset. Garlic should always be cooked before eating.

Garlic is one of the oldest known medicinal plants. It has been used since ancient times to treat various ailments.

Today, garlic is still commonly used for treating colds, coughs, and other respiratory infections. In addition, garlic can increase blood circulation, boost immunity, protect against cancer, lower cholesterol levels, prevent heart disease, and reduce stress.

Do not ingest large amounts of raw garlic to avoid possible health problems. It does not harm you if you consume small amounts regularly, however. This is especially true with young children who might accidentally swallow some.

What herb heals all wounds?

The answer to this question varies depending on the type and severity of the wound.

The herb comfrey (also known as knitbone) has long been used for its healing properties, particularly for skin injuries such as cuts and bruises.

Studies suggest that comfrey contains allantoin, which helps speed up healing. Other herbs commonly used for healing wounds include calendula, plantain, and yarrow. These herbs help to reduce inflammation, stop bleeding and speed up the skin's healing process.

In addition to herbs, honey has also been found to have powerful antimicrobial properties that can help prevent wound infection.

Herbs for wound care is an age-old practice that continues to be used today. However, herbs should not replace medical treatment, and always consult your doctor before using herbs for healing. With the right herbs, you can give your body the support it needs to heal naturally.

What are healing flowers?

Healing flowers are plants that promote peace and tranquillity. They help us unwind after a stressful day and make us feel more relaxed.

They also help us connect to our inner selves and reconnect with nature.

These beautiful blooms are used for meditation, prayer, and contemplation.

We call hundreds of varieties of flowering plants ‘healing’ because they provide such a fantastic experience.

This list includes roses, lilies, irises, daffodils, peonies, tulips, hyacinths, and many more.

But there are two species that I find particularly special. These are the Geranium and Lilium.

Geraniums are very easy to grow and come in various colors. Liliums are also known as lily-of-the-valley, which means 'lily' and 'valley.' Both of these species are popular garden flowers.

Healing flowers are often found growing near water. They are said to bring peace and calmness to those who meditate with them.

In ancient times, people would light candles in flower petals to symbolize the sun. This way, they could honor the sun without needing to go outdoors.

Some say that when you look at these flowers, you may see angels dancing.

Statistics

• Herbs are among the most popular and widely used medicinal remedies. According to a survey conducted by the National Institutes of Health, herbs were used by over 38% of adults in the United States.
• The global herbs market is expected to reach more than $125 billion by the end of 2025.

External Links

ncbi.nlm.nih.gov

• Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents - PubMed


• Cinnamon: A Multifaceted Medicinal Plant - PMC

sciencedirect.com

• Peppermint oil (Mintoil®) in the treatment of irritable bowel syndrome: A prospective, double-blind placebo-controlled randomized trial


• Curcumin reverses the effects of chronic stress on behavior, the HPA axis, BDNF expression, and phosphorylation of CREB

en.wikipedia.org

• Bouquet garni - Wikipedia

amazon.com

• Amazon.com: Starwest Botanicals Organic Bilberries Whole, 4 Ounces: Grocery & Gourmet Food

How To

How To Upcycle Herbs After Making Infusions, Oils, Tinctures, And More?

There are more ways to use herbs than you might realize. This is why it's essential to keep an open mind when learning how to make herbal infusions, oils, tinctures, and more.

You'll find that there are many methods for making these products, and even though they may seem similar, each method has its benefits.

For example, some methods include creating decoctions, boiling water or alcohol with the herb(s), and letting them simmer for a while. These infusions are solid and potent because they contain higher concentrations of active compounds.

Another type of infusion includes macerating the herb(s), which means soaking them in liquid for a few hours or even overnight. Macerations tend to produce milder results because the plant material isn't boiled.

Some cold-infused forms involve steeping herbs in cool liquids such as ice cubes or cold water. Cold infusions are gentler than hot ones, often used to treat minor ailments.

Herbal oil extraction involves heating the herb(s) to release the essential oils. You can either do this yourself or have someone help you out with it.

Finally, there are tinctures made by mixing herbs with alcohol. They're usually taken orally and are very effective for treating coughs, colds, and flu symptoms.

The best way to learn how to create infused products is to experiment with various techniques. Each technique offers a different potency and effectiveness, depending on the herb(s) you choose.

Once you've tried a few different methods, you'll begin to develop your preferences. In time, you'll be able to determine which techniques work well for you and which aren't worth pursuing.