With a stunning colour and a delicious mix of fruit, this mixed berry compote is a quick and easy way to add a splash of colour and a portion of fruit to your breakfast or dessert. Can be made with frozen berries.
Berry compote is such a simple recipe but it gives so much more than its simplicity suggests.
A gorgeous colour.
A healthy portion, or two, of fruit.
And a great way to avoid wasting summer fruits.
Mixed berry compote can be made year round using frozen fruit. Or with fresh berries in the height of summer.
Either way it’s delicious. Berries contain plenty of fibre, antioxidants and vitamins and are a healthy, tasty addition to your diet.
What is compote?
Compote is simply fruit cooked on the stovetop into a thick sauce. It can be made with many different fruits - berries and stone fruits such as plums are particularly good. You can also make apple compote (sometimes called stewed apples) or a compote with dried fruits.
Traditional compote recipes tend to use quite a lot of sugar. This recipe is lower in sugar. I’ve sweetened my berry compote with maple syrup but it can easily be adjusted to suit your taste.
Which berries are best to use?
This compote can be made with any kind of edible berry that you like. I usually make mine with mixed berries.
Typically this might include raspberries, blackberries, redcurrants and blackcurrants.
Can you make it with just one fruit eg blueberries or raspberries?
I particularly like raspberry compote.
To make compote with a single fruit, follow the recipe below but use just one type of fruit instead of mixed berries.
Can you make berry compote with frozen berries?
Yes, this compote is perfect for using a bag of frozen berries.
I almost always have bags of mixed berries (sometimes called summer fruits or fruits of the forest) in the freezer.
This means that I can eat berries all year round plus they’re usually cheaper this way.
Using up summer berries
However, compote is also a brilliant way to use up a glut of summer berries.
Whether you’re growing your own or you’ve been a bit over-enthusiastic at the fruit farm, turning a large amount of berries into compote is a great use for them.
Particularly if they’re starting to go a bit squishy. Turn them into compote and no-one will ever know.
In the fridge
Allow to cool completely then store in an airtight container in the fridge for 3-5 days.
Compote can also be frozen. As mentioned above it’s a great way to use up a large quantity of berries.
To freeze your compote simply allow to cool completely. Transfer to a freezer box or bag - you may wish to freeze in small quantities.
Label and date and freeze for up to six months.
Ingredients in mixed berry compote
For full recipe please see recipe card below.
To make this mixed berry compote you will need:
These can be fresh or frozen, and any mixture that you like. I used raspberries, blackberries, redcurrant and blackcurrants.
Using a cinnamon stick in your compote infuses the fruit with a delicious warming flavour.
Totally optional but again, star anise adds a lovely flavour to your berries.
I’ve used two tablespoons as I don’t like my compote to be too sweet. You can leave it out completely if you want to avoid sugar or add more until it suits your taste. Agave syrup is a good, vegan-friendly alternative.
Just a little to stop the fruit from sticking as it cooks. Don’t add too much as it’ll make your compote very watery.
Extra flavourings you can add in
Instead of cinnamon and star anise you could also experiment with adding:
- vanilla - either a teaspoon of vanilla extract or one vanilla pod
- ground ginger - one teaspoon
- cardamom pods - two or three
- cloves - two or three
- mixed spice - a teaspoon
How to thicken berry compote
As long as you don't add too much water your compote should be the perfect consistency after following the recipe below.
However, if you would like to thicken your compote you could add some chia seeds - this will give you more of a jam like consistency.
You can also use a vegan-friendly thickener like agar agar or cornflour - just add a little at a time or you may end up with more of a jelly-like consistency than a sauce.
This compote is suitable for the following diets:
- low sugar (maple syrup can be omitted)
- gluten free
Pin mixed berry compote for later
How to make berry compote
For full recipe please see recipe card below.
- Place 450g dried fruit into a saucepan with a cinnamon stick, a star anise, 2 tablespoons of maple syrup (or to taste).
2. Add a tablespoon of cold water and stir well.
3. Heat over a medium heat until the fruit is just starting to defrost. Stir well and then reduce the heat to low and cover with a lid. Cook for 10-15 minutes.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Mixed berry compote
- Saucepan with a lid
- Measuring spoons
- wooden spoon
- 450 g mixed berries fresh or frozen
- 1 cinnamon stick
- 1 star anise
- 2 tablespoons maple syrup or agave syrup, or more to taste
- 1 tablespoon water
- Place 450g berries into a saucepan.
- Add a cinnamon stick, a star anise, 2 tablespoons of maple syrup and stir to combine.
- Pour in a tablespoon of water - this is to stop the berries from sticking.
- Heat over a medium heat until the fruit is just starting to defrost. Stir well and then reduce the heat to low and cover with a lid.
- Cook for 10-15 minutes until the fruit is fully defrosted* and warmed through but still holds its shape.
- Remove the cinnamon stick and star anise before serving. Can be served hot or cold.