Perfect Berry Compote

Make the perfect berry compote! So, if you have some berries that need to be used up ASAP, this fruit compote recipe is your ticket. The recipe calls for strawberries, raspberries, and blueberries, but you can use one berry or any combination of berries you like. I’ve made strawberry compote with this recipe, and it is just as delicious. I give you an easy method for stovetop cooking. And once your blueberry compote has cooled, you can store it in the fridge for a good 10 days to stir in your morning yogurt, top off some french toast, pudding, or healthy blueberry muffins. Or, use over a piece of cheesecake to make it even more decadent. Or use it like you would jam or jelly, spooned over warm toast!

Berry fruit compote ingredients

Berries - I used 12 ounces each of fresh strawberries (hulled and chopped), blueberries, and raspberries. You could also use blackberries, cranberries, and cherries. (While cherries are technically a stone fruit, they do resemble berries in terms of flavor and texture, so they work well in a berry compote. Just be sure to remove the pit!) 

Raw cane sugar - Raw cane sugar is my preferred sweetener for this recipe, but white or brown sugar works just fine. Or, you can use an equal amount of honey or maple syrup instead. 

Lime juice - I think lime juice is essential because it rounds out the flavor and brightens the compote in the best way. Start with the juice of half a lime, and add more if necessary. (I like my compote to be a little more tart and tangy so I use the juice of an entire lime.) You can also use lemon juice instead. But if you want the compote to be sweeter, you can leave out the fresh citrus completely. 

Stovetop method:

Prepare the berries. Wash 12 ounces each of three types of berries of your choice. I used chopped strawberries, blueberries, and raspberries. Add the berries to a medium saucepan or bowl along with 3 tablespoons raw cane sugar and fresh lime juice (½ to 1 lime, depending on how tart you want it). Toss to combine. 

Cook the mixed berries. Over medium-high heat, bring the fruit mixture to a boil in a saucepan and stir. Let it boil until the sugar has dissolved (about 5 minutes). Then turn the heat to your lowest stovetop setting and allow the berries to simmer gently for 15 to 20 minutes, until the fruit has softened a lot and the mixture has reduced in volume by about half. Be sure to stir it often as it simmers. 

Remove from the heat. Taste and adjust. Remove the compote from the heat and wait briefly before carefully tasting it (it will be hot). Adjust the taste to your liking, stirring in more raw sugar or honey if needed. And you can add a little more lime juice if you like it more tangy. I like my compote fairly chunky, but for a smoother texture, mash the fruit with the back of a fork or a potato masher. 

Allow the compote to cool for 15 to 30 minutes. It will thicken more as it rests.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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