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Berry Compote

A simple and foolproof berry compote made with fresh or frozen berries, honey, and lemon juice. Ready in 20 minutes, this glossy, jewel-toned sauce is perfect for spooning over yogurt, swirling into cheesecake, or spreading on warm toast.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups fresh or frozen mixed berries blackberries, raspberries, blueberries, or strawberries
  • 3 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 pinch sea salt

Equipment

  • Medium saucepan (2 to 3 quart capacity)
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Microplane zester or box grater
  • Citrus juicer or hand squeezer
  • Glass jar or airtight container for storage

Method
 

  1. If using fresh berries, rinse them gently and pat dry with a paper towel. If using frozen berries, thaw them in a colander for about 5 minutes, letting any excess liquid drain away.
  2. Pour the prepared berries into your medium saucepan and add the honey. Stir gently to coat the berries and allow the honey to start dissolving, about 30 seconds.
  3. Squeeze the fresh lemon juice directly into the pan and add the lemon zest.
  4. Pour in the vanilla extract and add a small pinch of sea salt.
  5. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
  6. Once simmering, let the compote bubble gently for 10 to 12 minutes, stirring every couple of minutes with a wooden spoon.
  7. As the compote cooks, use the back of your wooden spoon to gently mash larger pieces against the side of the pan.
  8. After about 12 minutes, check that the mixture looks thick and glossy. Taste and adjust sweetness or tartness if needed by adding more honey or lemon juice.
  9. Turn off the heat and let the compote sit in the pan for 5 minutes to thicken further as it cools slightly.
  10. Pour the compote into clean glass jars or an airtight container while it's still warm.

Notes

Store berry compote in an airtight glass container in the refrigerator for up to two weeks. For longer storage, freeze in small portions for up to three months. The compote will thicken as it cools, so remove from heat just before it reaches your desired consistency. Use a wooden spoon rather than metal utensils to avoid reacting with the berry acids.