This simple berry compote is a rich, sweet, jammy condiment made with fresh or frozen berries. Easy to make, it comes together so quickly it'll be ready before your pancakes are done.
Jump to:
Why You Will Love this Recipe
Compote is a simple, saucy, whole-fruit marriage of syrup and jam. This sweet, rich condiment can be made with fresh or frozen fruit, has a multitude of uses, and takes just minutes to make.
This berry compote recipe can be made with whatever berries you have on hand: blueberries, strawberries, raspberries, blackberries, etc. You can make it all with one kind of berry, like the Marionberry compote on the waffle above, or make a mixed berry compote, as shown in the process photos below.
One of the things we love most about berry compote is how fast it comes together. This is what I make when we want a little last-minute something to pour on our ice cream or waffles.
Berry compote isn't just for ice cream and waffles, either. This versatile condiment is delicious over pound cake, ice cream, and so much more!
What Goes into this Recipe
Raspberries, blackberries, and strawberries ready to go into a triple-berry compote. ↑
Ingredient Notes & Substitutions
★ Berries: Use any combination of fresh or frozen berries that appeals to you.
Suggestions: Blueberries, strawberries, raspberries, blackberries, boysenberries, loganberries, Marion berries, etc., of any variety.
★ Sugar: The amount of sugar you need to dependent upon how sweet your berries are, and you personal tastes. Start with ¼ cup of sugar, and taste the compote about halfway through the cooking process. (Use a wooden spoon and be careful not to burn your tongue!) Add more sugar to taste.
★ Lemon juice: Use fresh lemon juice. Bottled lemon juice may be substituted int his recipe.
★ Butter: We tend to use salted butter, but unsalted butter works just as well.
★ Salt: If you use salted butter, hold off on adding more until the compote has cooked some. Season to taste at the same time you adjust the sweetness level.
How to Make this Recipe
Put berries, sugar, water, and lemon juice in a medium saucepan over medium-low. Stir with a wooden spoon to mix.
Mash the berries as desired with the back of the spoon or with a potato masher. Compote is meant to be chunky, so don't go crazy with the masher.
We like our compote to be chunky, but not too chunky, so we mash the berries a little in the process. This is totally optional. If you want the berries to maintain their shape more, skip the mashing step.
Bring the mixture to a low simmer over medium-low heat. Once the mixture is simmering, reduce the heat to low-low.
Continue to barely simmer, stirring frequently, until the berries release their juices: for 8-10 minutes.
Remove from heat and add the butter, stirring the berry mixture until it has completely melted.
Serve warm.
Refrigerate in an air-tight container for up to two weeks. Serve cold, or reheat to serve on warm foods.
FAQs & Expert Tips
Ways to Use Berry Compote
Compote isn't just for waffles and ice cream! Try it on:
- Yogurt
- Pancakes
- Pound cake
- Cheesecake
- Oatmeal
- Cake
- Tarts
- French toast
- Baked chicken (Try a raspberry chipotle compote. Yum!)
- Pork chops (Try a blueberry compote!)
You get the idea. Use compote as you would any other sweet condiment.
Easy Dipping sauce: Mix spicy BBQ sauce and raspberry compote 50/50, and use it as a dip for jalapeño poppers or chicken strips.
Make a Fruit Coulis
A fruit coulis is a thin sauce made from puréed, strained fruits. With just two more steps, you can have a simple berry coulis using this recipe. (Tip: Raspberry coulis is amazing over cheesecake!)
- Pure the prepared fruit compote into a blender and blend until smooth.
- Pour the puree through a fine-mesh strainer over a medium mixing bowl. Stir the mixture, working it slowly with a rubber spatula, until until all of the thick berry liquid has been extracted. Discard seeds.
Berry coulis can be refrigerated for up to a week. Freeze for 3-6 months.
More Fresh Berry Recipes
For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.
Simple Berry Compote
Equipment
- 1 medium saucepan
- 1 Wooden Spoon
Ingredients
- 1 pound berries fresh or frozen
- ¼ cup sugar or more, to taste
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 pinch salt
- 3 tablespoons butter or coconut oil
Instructions
- Put berries, sugar, water, and lemon juice in a medium saucepan over medium-low. Stir with a wooden spoon to mix.
- Mash the berries as desired with the back of the spoon or with a potato masher. Compote is meant to be chunky, so don't go crazy with the masher.We like our compote to be chunky, but not too chunky, so we mash the berries a little in the process. This is totally optional. If you want the berries to maintain their shape more, skip the mashing step.
- Bring the mixture to a low simmer over medium-low heat. Once the mixture is simmering, reduce the heat to low-low.Continue to barely simmer, stirring frequently, until the berries release their juices: for 8-10 minutes.Remove from heat and add butter, stirring the berry mixture until the butter has completely melted.
- Refrigerate in an air-tight container for up to two weeks. Serve cold, or reheat to serve on warm foods.
Notes
Make a Fruit Coulis
A fruit coulis is a thin sauce made from puréed, strained fruits. With just two more steps, you can have a simple berry coulis using this recipe. (Tip: Raspberry coulis is amazing over cheesecake!)- Pure the prepared fruit compote into a blender and blend until smooth.
- Pour the puree through a fine-mesh strainer over a medium mixing bowl. Stir the mixture, working it slowly with a rubber spatula, until until all of the thick berry liquid has been extracted. Discard seeds.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.
Originally published June 4, 2015. Post updated with new content, images, and recipe instructions to improve reader experience.
Geoff (Steep Stories) says
MARIONBERRURRRRRRSSSS! (That is all.)
Tracy says
I love everything berry! This looks very good. Do you think honey or maple syrup would work as a substitute for sugar? Maybe I'll try it.
Renée ♥ says
I'm sure they would, although they will both impart their own flavor into the berries. Also, I'm not sure it would thicken the same way. (It gets almost as thick as jam after being refrigerated.) Please let me know how it turns out!
Rachel Lloyd says
Congrats to you and your daughter! What an accomplishment.
Kristi says
Such a great recipe to have on hand for summer. When those berries start to turn, compote them!
Meredith {MarthaChartreuse} says
Yum! Love berry season!
Erin says
Yes! How I LOVE berries especially when atop a delicious waffle! This makes me love summer. Congrats to your daughter!!
Erin @ Platings and Pairings says
YUM - How good does this look?! Perfect for all of those berries that are popping up in the Farmer's Market - Going to make this as soon as I get my hands on some, and don't eat them all....
Renée ♥ says
Not eating them all first is definitely the hard part!