Are you looking for a super easy berry compote to wow guests or to enjoy yourself?
If you have either fresh of frozen berries on hand, you can make this delicious compote in just 15 MINUTES!
And the berries are the only required ingredient!
So grab some berries on sale this summer, or snatch up a frozen triple berry blend from the freezer section at the grocery store and let’s make this quick and easy berry compote!
What is a Compote?
When I was first typing up this recipe, I started to call it a berry syrup.
But this recipe isn’t really a syrup.
What I love about this recipe is that it makes a thick, chunky berry sauce.
It’s not the smooth, pourable liquid that most people might think of when they hear the word “syrup”.
So in my search for a new word, I found the word compote!
What is a compote you ask?
In culinary terms, it’s a fruit dessert cooked in syrup that can be served either warm or chilled.
For my purposes, this fruit compote is basically cooked fruit.
What? No syrup??
In my opinion, berries are sweet enough that they don’t need to be cooked in a sweetened sauce – I enjoy the sweet and tart blend that berries naturally have!
If your berries are pretty tart or if you are using this to top a dessert and want to make sure it is sweet, I have included adding a sweetener as an optional ingredient.
What Can I Use With Compote?
Our family loves topping waffles and pancakes in the morning with this easy berry compote!
Hence all the pictures of it on top of waffles 🙂
But that’s not the only use for this compote!
You could use compote as a topping on:
- French Toast
- Ice Cream – especially my Vividly Vanilla Ice Cream!
- Angel Food Cake
- Cake – especially a classic white cake with white frosting!
- Cheesecake – especially a New York style cheesecake!
Easy berry compote is also a great jam substitute if you are looking for a sugar-free jam.
Or why not just eat it plain with some homemade whipped cream on top?
The uses are endless!
What Fruit Can I Use to Make Compote?
The great thing about this recipe is that you can use any variety of berries or other fruits to make the compote!
My favorite combination is a frozen triple berry blend that has blackberries, raspberries, and blueberries.
But you can use a blend of any of these berries:
- Strawberries, sliced
- Blackberries (this will add small seeds to the compote)
- Red Raspberries
- Black Raspberries (yes, they are different from blackberries!)
- Cranberries (these are tart, so I recommend using some sweetener if you are using cranberries!)
And you aren’t just limited to berries!
You can also make fruit compote with other fruits such as:
- Apples, peeled and chopped
- Cherries, cut in half with seed removed
- Peaches, sliced with seed and skin removed
- Pears, chopped with skin removed
- Figs, stems removed and halved
- Plums, halved and seeds removed
The flavor choices are endless!
So no matter what time of year it is, grab whatever fruit is on sale and try making a fabulous compote to top your breakfast or dessert!
Please note that some of the “other” fruits have different cook time requirements than what I have listed, so I want to briefly share the general directions you can use to make any fruit compote.
Generic Fruit Compote Directions
- Add fruit of your choice with a LITTLE liquid to a saucepan. Most fruit will release liquid as it cooks, so you just need enough liquid to keep the fruit from burning to the bottom of the pan at the start. Liquid choices include water, fruit juice, or wine.
- If the fruit is more sour, add a little sweetener. Think cranberries or tart cherries. Start with 2 Tablespoons of sweetener – it’s better to err on the light side since it’s easier to add sweetener than remove it! Our family favorite is Lakanto sweetener, which is a keto approved sweetener. Other good options include honey, if you are eating paleo, or maple syrup, if you eat vegan.
- Add any other desired flavorings such as vanilla, cinnamon, or cloves. Again, start with just a little and add to taste.
- Simmer the ingredients for anywhere from 5 to 20 minutes or until the fruit has softened and the sauce has thickened. Stir occasionally to keep the fruit from burning to the bottom of the pan. Serve warm or refrigerate the compote if you want to serve it chilled.
Extra Add-Ins for Easy Berry Compote
You will notice in the recipe ingredients that there are a lot of “optional” ingredients listed.
The goal was to share the simple base recipe that I use and then share some ideas on ways to “spice up” the flavor if you desire to do so.
Total confession – most of the time I’m just too lazy!
I’m so focused on whipping up the pancakes or the waffles that I need to keep the topping simple.
So out comes the bag of frozen berries, I pour them in my pan, I add a pinch of salt, and I set the temperature to low.
Then I make my pancake or waffle batter.
I break up frozen berries or give the mixture a stir in between putting batter on the griddle or starting a waffle in my waffle maker (I cannot rave enough about my non-toxic, ceramic Presto waffle maker!!)
Then, like magic, the compote is finished around the same time a few pancakes or waffles have baked and I call everyone to the table for breakfast!
But if you are making this for guests or have time to get a little fancy, GO FOR IT!
Additional Berry Compote Recipe Options:
- Pinch of salt – I do usually add this as it brings out the flavor of the fruit
- 2 Tablespoons of butter or coconut oil – this will add a little extra richness to the compote; melt in the pan first if using
- 2 Tablespoons of granular sweetener or 1 Tablespoon honey/maple syrup – or any other sweetener that your family uses! These are simply starting suggestions – add until it’s the sweetness level your family will enjoy!
- 1/2 teaspoon vanilla – vanilla will also add a hint of sweetness without actually adding any sweetener
- 1–2 Tablespoons lemon juice – a common ingredient added to berry pies, the lemon juice adds a good punch to the sweet fruit
- 1/4 teaspoon cinnamon – add for a little flavor bedazzle
- 1/8 teaspoon cloves – if you feel like getting really fancy with the flavor!
- 1 teaspoon arrowroot flour – use to thicken the compote. The secret to keeping the arrowroot flour from clumping is to mix it with a tablespoon of water first to create a smooth paste, and then add it to the compote. You can also use any other thickener if you don’t have arrowroot powder.
- 1/4 cup of orange juice – if you use this, don’t add the water called for in the recipe!
Are you looking for a super easy berry compote to wow guests with or to enjoy yourself? As long as you have berries on hand, you can make this easy berry compote recipe!
- 4 cups of berries (any single berry or combination of berries is fine, see above for additional fruit options)
- Enough water to cover the bottom of the pan (only if using fresh berries – omit the water if you are using frozen berries)
- Pinch of salt
- 2 Tablespoons of butter or coconut oil; melt in the pan first if using
- 2 Tablespoons of granular sweetener or 1 Tablespoon honey or maple syrup
- 1/2 teaspoon vanilla
- 1–2 Tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 teaspoon arrowroot flour mixed smooth with a little water for thickening
- 1/4 cup of orange juice (use in place of water)
- Add 4 cups of berries of your choice to a saucepan, with just enough water to cover the bottom of the pan. The berries will release liquid as they cook, so err on the side of less water to keep the compote from being runny.
- Add any other desired flavorings from the extra “mix-ins”. Again, start with just a little and add to taste.
- Simmer the ingredients for 10-15 minutes or until the berries have softened and the compote has thickened. Stir occasionally to keep the fruit from burning to the bottom of the pan.
- Serve warm or refrigerate the compote if you desire to serve it chilled.
Storage: Store in the fridge for up to a week. Some sources say compote will last 2 weeks, but since this is a low sugar recipe, it will not keep for quite as long as most compotes.
Freezer: Berry compote freezes well. Store in any freezer safe container indefinitely! I find it’s best to store in smaller portions so that I can pull out just what I want to use at a given time. Drain off extra liquid if it becomes watery when thawing.