At its core, a compote is a fruit cooked or preserved in syrup. When making a compote we create our own syrup with sugar, lemon juice, and water. As our fresh fruit cooks the natural juices are released and added to the liquid in our compote as well. Everything comes together to create a bright, sweet, delicious berry sauce that is also super quick & easy.
The beauty of this recipe is that it can be made even in the most basic of kitchens. A stove or hot plate, a small pot, and a spatula are all you need!
You can use a combination of almost any berry to make berry compote. Below is a list of the specific ones we used alongside everything else you need to make this recipe! The full recipe is listed below with all the quantities as well.
- Fresh Strawberries
- Fresh Blueberries
- Fresh Blackberries
- Fresh Raspberries
- Vanilla Extract
- Cornstarch (optional)
I have 100% made this exact same recipe but swapped out the fruit for wild wineberries as well and it's been amazing.
In a small pot mix everything except the vanilla & the cornstarch and cook on medium-low heat for 5 minutes, stirring every minute. As the berries start cooking down, they will leave you with lots of juice in your pan.
After removing from heat, add your vanilla & taste. You can smash your berries with a spatula or spoon to your desired texture.
If you prefer your sauce to be thicker in consistency, pour a small about of liquid from your compote into a small bowl and mix it with a small amount of cornstarch.
Slowly mix your cornstarch/berry mixture back into your sauce until it coats the back of your spatula or spoon. Enjoy it right away, or store it in a sealed container in the fridge.
👩🏼🍳 Chef Tip
Cornstarch will only thicken your sauce if it's still hot (nearly simmering). If you are looking for a nice thick berry sauce, don't wait until it's cooled to add it!
French toast is the reason this recipe was born. However, I feel like the possibilities are endless. I threw together a few ideas below. If you make this recipe and use it uniquely, please share so I can add it to the list! I also attached some recipes below that would pair perfectly.
- Vanilla Ice Cream
- Yogurt & Granola Bowl
- Scones or Biscuits
- Filling for Cupcakes
- Mixed into Vanilla Frosting
- Pancakes or Waffles, or French Toast
- Cheesecake Topping
If you make a large batch or find yourself with some blueberry compote left over, we recommend storing it in an airtight container in the fridge. It should stay fresh for 3-5 days, but if at any point it smells boozy (like wine or beer) it's time to throw it out.
💭 Fun Fact
I finished photographing this recipe in January when my husband and I were dieting. I'd like to officially apologize for accidentally sabotaging us. It was rude to make something so mouthwateringly delicious at a time that required low carbs and low sugar. Love you bunches 😘.
- 6 oz Strawberries
- 6 oz Blueberries
- 2 oz Raspberries
- 2 oz Blackberries
- ¼ cup Sugar
- 1 teaspoon Lemon Juice
- ¼ teaspoon Vanilla
- 1 tablespoon Cornstarch - optional
- pinch Kosher Salt
- In a small pot mix everything except the vanilla & the cornstarch.
- Cook on medium-low heat for 5 minutes, stirring every minute.
- Once removed from heat, add your vanilla & taste.
- If you prefer your sauce to be thicker in consistency, pour a small about of liquid from your compote into a small bowl and mix it with the cornstarch.
- Slowly mix your cornstarch/berry mixture back into your sauce until it coats the back of your spatula or spoon.
- Enjoy it right away, or store it in a sealed container in the fridge.
Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!
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