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.
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.
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.