Ready in as little as 15 minutes, Mixed Berry Compote is a deliciously sweet topping for breakfast and dessert. It uses few ingredients (only four) and requires minimal cooking. Perfectly sweet and tart, everyone will love this triple berry sauce.
Looking for a delicious way to amp up breakfast or dessert? Try making homemade compote. This mixed berry compote is easy to make and ready in as little as 15 minutes. Served warm or cold, compote is scrumptious on waffles, pancakes, and ice cream. It is delicious on everything, really.
Like my Blackberry Compote, this recipe uses fresh berries, sugar, and lemon juice for acid. It is not overly sweet, with a balanced flavor. Using a variety of berries amplifies the taste and creates a beautiful color.
The process of making compote from scratch is simple and also a great way to use up berries or ripe fruit. With minimal ingredients required, you will have everything you need to whip up a batch in a jiffy. Compote can be made in advance, so it's perfect for breakfast or brunch. Easy and delicious, what's not to love? Everyone will enjoy it!
Do you love berries? Try my Mixed Berry Muffins or Strawberry Buttermilk Scones.
Why You Will Love Compote
- It's easy to make! Compote requires little prep and little cooking time.
- Few ingredients are needed. You only need four items for this recipe: berries, sugar, lemon juice, and salt.
- Compote is scrumptious. This fruity topping is delicious with so many food items from breakfast to dessert. It has the perfect balance between sweet and tart.
What is Compote?
Compote is fruit cooked or preserved in sugar syrup. The term compote is French for "mixture". What is berry compote? Berry compote, then, is berries cooked in sugar syrup. For this recipe, that means mixed berries (strawberries, blueberries, and raspberries) cooked in a mixture of granulated sugar and lemon juice.
- Berry Compote vs Berry Coulis - Berry coulis is cooked, pureed, and then strained. Coulis is thinner and more fluid than compote, which is thicker and has cooked chunks of fruit remaining.
- Berry Compote vs Berry Jam - While made similarly, berry jam is made from sliced fruit and has the addition of pectin while compote does not. Compote is also usually made from whole fruits, vs sliced. Without pectin, compote is looser in consistency than jam which makes it an ideal topping for many items. Jam's consistency makes it better for spreading, like in a sandwich. Both, however, can be used as fillings. Compote has a shorter shelf life than jam, though, at about 2 weeks.
- Mixed Berries (fresh) - I used strawberries, blueberries, and raspberries.
- Granulated Sugar
- Lemon Juice
See the recipe card for ingredient quantities.
STEP 1 - In a small saucepan, toss the mixed berries, lemon juice, sugar, and salt. Allow the mixture to sit for about 5 minutes to macerate.
What does macerate mean? Softening something by soaking it in a liquid. Here we are softening the berries in sugar syrup.
STEP 2 - Place the saucepan with the berry mixture over medium heat and bring to a boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 15 minutes, or until the mixture has reduced and thickened slightly.
STEP 3 - Remove the pan from the heat and allow the mixture to cool.
Serve warm, or allow to cool completely before transferring it to an airtight container. Refrigerate for up to 2 weeks.
- Mixed Berries - Blackberries, Cranberries, Boysenberries, Lingonberries
- Granulated Sugar - Maple Syrup, Honey, Monk Fruit Sweetener
- Lemon Juice - Lime juice, Orange Juice (fresh from an orange)
- Swap the strawberries, blueberries, and raspberries for other berries like some of the above listed.
- For a sweeter compote, swap the lemon juice for bottled orange juice.
Try my blackberry variation of this recipe.
Fruit Compote Recipes
Allow the compote to cool completely before transferring it to an airtight container or jar. Store it in the refrigerator. How long does homemade berry compote last? If stored properly, compote stays fresh for up to 2 weeks.
Can you freeze mixed berry compote? Yes, you can freeze berry compote. Transfer completely cooled compote to a freezer-safe airtight container. Freeze for up to 2 months. Thaw it in the refrigerator before using it.
How to Use Mixed Berry Compote
Should I serve compote hot or cold? Serve compote warm or cold. It is yummy either way. You can reheat it in a saucepan on a low heat setting too, if using later on. It is important to note, that it thickens more as it cools.
- Breakfast Topping - It goes without saying, but compote is a delicious addition to breakfast and brunch. Enjoy it atop pancakes, toast, crepes, French toast, or waffles. Spread it on muffins or scones. Or top your morning bowl of oatmeal, cottage cheese, or yogurt with compote and granola. Try my Homemade Toasted Coconut Granola.
- Dessert Sauce - This sweet and tart sauce is a lovely addition to sweet items too. Enjoy this compote as a topping for cake, cheesecake, or ice cream. Try it with my Vanilla Buttermilk Pound Cake or Easy Chocolate Mousse.
- Use fruit that is the same size. For even cooking, make sure to cut the strawberries to the same size as the berries you are using. The other berries can be added whole.
- Stir frequently. While the compote is coming to a boil, stir it frequently to prevent burning.
Frequently Asked Questions
When fruit is cooked with sugar and acid, it thickens naturally after it's been boiled and then simmered for a length of time. This mixed berry compote will thicken as it cooks and reduces. It thickens further as it cools.
If you would like to thicken this compote further, add a slurry - 1 teaspoon of cornstarch mixed into 1 teaspoon of water - at the end of cooking.
While comprised mostly of fruit, there is some vitamin and nutritional benefit. That said, there is sugar added, one portion of this compote has 6g.
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
Mixed Berry Compote
- 2 cups mixed berries I used raspberries, blueberries, and strawberries.
- 2 tablespoon granulated sugar
- 2 teaspoon lemon juice freshly squeezed
- ⅛ teaspoon salt
- In a small saucepan, toss together the mixed berries, lemon juice, sugar, and salt. Allow the mixture to sit for about 5 minutes to macerate.
- Place the saucepan with the berry mixture over medium heat and bring to a boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 15 minutes, or until the mixture has reduced and thickened slightly.
- Remove the pan from the heat and allow the mixture to cool.
- Serve warm, or allow to cool completely before transferring it to an airtight container. Refrigerate for up to 2 weeks.
- STORE: Allow the compote to cool completely before transferring it to an airtight container or jar. Store it in the refrigerator for up to 2 weeks.
- FREEZE: Transfer completely cooled compote to a freezer-safe airtight container. Freeze for up to 2 months. Thaw it in the refrigerator before using it.
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