Mixed Berry Compote
This Mixed Berry Compote uses frozen berries to make an any-time-of-year condiment. So good served warm on vanilla ice cream! Garnish with berries and fresh mint!
I love compote, especially the homemade kind. It’s simple to make, loaded with fresh flavors, and looks incredibly inviting, elevating a scoop of ice cream or adding a punch of sweet-tart notes to appetizers like baked brie.
As one of my readers points out, “’it’s so fast and easy and a great way to feel like you are making something from almost nothing.'” And my friend Cindy reminds me how easy this is, using frozen berries, to serve any time of year!
What is compote?
Compote is a dessert topping, with whole pieces of fruits that are cooked with oil or butter, and with sugar and spices (or in my recipe, vanilla and orange).
While similar to homemade jam, there are clear differences. For example, when jarred, the pulp of the fruit remains in the mixture and is not strained. It’s on the runnier side, so basically, compote is either a syrup with fruit in it or a fruit puree. Jam is fruit boiled in its own juice or water, reduced down and sticky.
Why you’ll love this berry compote
- Making this compote from frozen berries means that you can make it any time of the year. I like to buy the berries at Costco!
- It’s dairy-free (if using oil), gluten-free, and refined-sugar-free (if using coconut sugar), making it allergy-friendly for everyone to enjoy!
- It’ll instantly add a touch of elegance and boost of flavor to these Lemon Poppyseed Pancakes for breakfast and brunch, or serve it as a warm topping for vanilla ice cream,
Ingredients needed
- Avocado oil or butter: Provides richness and helps the sugar dissolve smoothly. Avocado oil keeps it dairy-free, while butter adds a deeper flavor.
- Coconut sugar or dark brown sugar: Adds a warm, molasses-like sweetness that pairs beautifully with tart berries. Coconut sugar is less processed, but brown sugar works perfectly too.
- Cornstarch: Make a cornstarch cold water slury to thicken the sauce.
- Orange juice: Freshly squeezed from ½ a large orange. The citrus brightens the berries and balances the sweetness.
- Vanilla extract: A teaspoon of pure vanilla adds warmth and depth to the fruit.
- Frozen mixed berries: The star of the show! Use a 4-cup bag of your favorite blend (blueberry, raspberry, blackberry, and strawberry are classic). No need to thaw!
How do you make mixed berry compote?
Make the sugar-syrup base:
- In a medium saucepan, heat the oil (or butter), coconut/brown sugar, and orange juice over medium heat.
- Stir until the sugar has completely dissolved.
PRO TIP: Taste your berries before cooking. If they’re very tart, add an extra tablespoon of sugar. For a less sweet compote, reduce the sugar to ¼ cup.
Add frozen berries
- Stir in the vanilla and the entire bag (4 cups) of frozen mixed berries.
- Make a slury: For 2 tablespoons of cornstarch, use 2 tablespoons of cold water. Whisk until completely smooth, then slowly stir the slurry into your simmering sauce, compote, or filling. Continue cooking for 1–2 minutes until it thickens and the cornstarch is fully cooked.
- Bring the mixture to a slight boil over medium heat.
Reduce to thicken:
- Allow the compote to simmer, stirring occasionally, for 20-23 minutes if you notice a lot of liquid releasing from the frozen berries.
- Continue cooking until the berries are thick, syrupy, and have reached your desired consistency
PRO TIP: Longer cooking results in a thicker compote. If you prefer a very thick, jam-like consistency, continue simmering for 25-30 minutes, or until the mixture coats the back of a spoon.
Serve:
- Remove the compote from the heat once at your desired consistency.
- Serve warm over vanilla ice cream, garnish with fresh berries and mint, and enjoy immediately!
Serving
Enjoy this mixed berry compote warm and spooned over a bowl of vanilla ice cream for dessert. It’s also fantastic as a topping for:
- Whole Grain Waffles
- Blueberry Stuffed French Toast
- No Bake Cheesecake
- Berry Cheesecake Overnight Oats
- Orange Almond Scone Loaf Bread
- Baked Brie
- Pork chops – for that sweet and salty combo!
Sandy’s tips and substitutions:
- Storage: Store this mixed berry compote in an airtight jar or container in the refrigerator for up to 2 weeks. It will thicken further as it cools. Simply reheat with a splash of water or orange juice to loosen it.
- Freezer: You can keep a compote longer if you freeze it in a plastic container for up to 3 months. Then defrost only as much as you need.
- Make ahead: Prepare it up to 5 days in advance and store in the fridge. Reheat gently on the stovetop or in the microwave before serving.
- Adjust consistency: For a very thick, jam-like consistency, continue simmering the compote mixture for 25-30 minutes, or until the mixture coats the back of a spoon. For a thinner, more pourable consistency, add 2–3 tablespoons of water or more orange juice during simmering.
Variations:
- Use different fruit: Swap the mixed berries for frozen cherries, peaches, pears, mangoes, or a single berry variety (like all blueberries or all raspberries). Adjust sugar to taste.
- Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom for a warming spice note. A star anise pod simmered and removed before serving adds lovely complexity.
- Boozy compote: Stir in 1–2 tablespoons of bourbon, rum, or Grand Marnier during the last 5 minutes of cooking for an adult twist.
- Citrus swap: Use lemon juice instead of orange for a brighter, tarter compote, or try lime juice for a tropical vibe.
- Sugar alternatives: Maple syrup or honey can replace the coconut sugar. Use ¼ cup and reduce the orange juice slightly to account for extra liquid.
- Chunky or smooth: Leave the compote chunky for texture, or blend it with an immersion blender for a silky, seedless condiment.
Have leftover compote? Use it as a filling for thumbprint cookies, swirl into cream cheese for a berry fruit dip, or layer it in parfaits with granola and yogurt.
More dessert toppings you may want to try:
- BEST Homemade Chocolate Sauce
- Creamy Lemon Curd Recipe
- Cinnamon Whipped Cream
- Summer Cherry Compote Recipe
Get the Recipe:
Frozen Mixed Berry Compote
Ingredients
- ¼ cup avocado oil or butter
- ⅓ cup coconut sugar, or dark brown sugar
- ½ large orange, juiced
- 1 tsp vanilla
- 4 cups frozen mixed berries
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Instructions
- In a medium sauce pan, heat oil, coconut or brown sugar, and orange juice. Mix until the sugar dissolves, then add in the vanilla and frozen berries.
- Make a slury: For 2 tablespoons of cornstarch, use 2 tablespoons of cold water. Whisk until completely smooth, then slowly stir the slurry into your simmering sauce, compote, or filling. Continue cooking for 1–2 minutes until it thickens and the cornstarch is fully cooked.
- Bring mixture to a slight boil over medium heat and begin reducing until berries are thick and syrupy—stirring occasionally.
- Reduce for 20-23 minutes, if a lot of water from the frozen berries. Remove the sauce from heat when the berries reach your desired consistency—more time equals a thicker compote.
- Serve warm over vanilla ice cream!
- Garnish with berries and fresh mint! Enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Oh the oil or butter is a great addition – I bet it gives it a lovely consistency. I adore making compotes from fresh or frozen fruit. It’s so fast and easy and a great way to feel like you are making something from almost nothing. Love the orange juice and vanilla in this recipe.
really nice, love being able to make this from scratch, thank you