This simple mixed berry compote uses frozen fruit so you can have homemade berry compote all year long! Made with frozen strawberries, blueberries, and raspberries, this berry compote is perfect as a cupcake or cake filling, or spooned over waffles and pancakes. You only need 4 ingredients to make this recipe (and one of them is optional!)
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When I was making my berry vanilla cake with mascarpone whipped cream frosting (that's a mouthful), I knew I wanted to make some type of homemade jam or compote situation. Enter this mixed berry compote!
I decided to use frozen fruit to 1) make my life easier and 2) to ensure I could make this year-round! You can truly use any berries you like, fresh or frozen, but I love having a combo of fruit so it tastes like summer.
Adding Garden Herbs 🪴
Look, this is totally optional, but I think it's a fun way to make your homemade berry compote a lil different!
I added fresh mint to this compote, but you could easily swap it out for basil, lavender (make sure it's the edible kind of lavender!), thyme, rosemary - the list goes on!
Grab your ingredients
- Frozen Fruit: Use whatever your local grocery store has!
- Sugar: We'll need some granulated sugar, not only does it sweeten the compote, but it also helps preserve the compote.
- Fresh Lemon: The acid from the lemon juice not only gives us a little bit of tartness, but it also helps with the texture of the compote.
- Fresh Herbs: I used mint, but feel free to leave it out or swap it for basil, thyme, or rosemary.
Let's Make This!
- Step 1: Place all of the ingredients in a medium saucepan over medium-low heat.
- Step 2: Stir with a wooden spoon and simmer for 20 minutes. At first, there won't be much liquid, but after about 15 minutes, the fruits will release their juices. Remove from the heat and let cool completely before pouring into a jar and storing in the fridge.
Compote or Jam? 🤔
Jam is fruit that's been crushed up or chopped and cooked with sugar. Usually, you can keep jam in the fridge for a longer period of time because it has a higher amount of sugar in it, which is preserving the fruit.
Compotes are made with dried or fresh fruit cooked in sugar but are usually used immediately, as they don't have as long of a shelf life.
Ways to Use Compote
- I've used this mixed berry compote as a filling for my berry vanilla cake, but you could use it to fill any cake recipe!
- Swap out the strawberry preserves in my strawberry filled cupcakes recipe for this compote.
- Spoon it over waffles, buttermilk french toast, or sweet cream pancakes.
- Spread it over toast!
- How good would it be over some vanilla ice cream?
- Serve it with oatmeal!
Storage
Store the mixed berry compote in a glass jar with a lid in the fridge for up to a week.
Looking for more berry recipes?
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Thank you!
Ella
Recipe
Easy Mixed Berry Compote (with frozen fruit)
Equipment
- Kitchen Scale
- Measuring Spoons
- Saucepan
Ingredients
Mixed Berry Compote
- 3 cups (426 grams) frozen berries
- 4 tablespoons sugar
- 1 tablespoon lemon juice
- lemon zest
- 2-3 mint leaves, sliced optional
Instructions
Berry Compote
- To save time, you can use store-bought compote or jam. If using store-bought, just skip this section! You can make this mixed berry compote up to a week in advance.
- In a saucepan, mix the frozen berries with the sugar, zest of a lemon, mint (if using) and lemon juice. Place over medium-low heat and simmer for 20 minutes, making sure to stir frequently.3 cups (426 grams) frozen berries, 4 tablespoons sugar, 1 tablespoon lemon juice, 2-3 mint leaves, sliced, lemon zest
- If you want less of a chunky compote, smush the fruit against the sides of the saucepan as it cooks.
- You'll know the compote is ready when you place the back of a wooden spoon in the mixture and it coats the back of the spoon and you can draw a line through it with your finger.
- Let the mixture cool completely, then pour into a container.
- Store in the fridge for up to a week.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
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