Mixed Berry Compote Recipes

MIXED BERRY COMPOTE

Steps:

• Add all of the ingredients to a small saucepan. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash up the fruit as your stirring with the back of your spoon.
• Mash up the fruit as your stirring with the back of your spoon. Serve with french toast, cheesecake, pancakes, ice cream, yogurt, toast or waffles.

EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)

Steps:

• In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
• Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
• Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
• Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.

MIXED BERRY COMPOTE

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

MIXED BERRY COMPOTE

Steps:

• Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
• Serve warm or at room temperature.

MIXED BERRY COMPOTE

Steps:

• Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
• Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
• Serve warm or at room temperature.

ROASTED MIXED BERRY COMPOTE

Steps:

• Preheat the oven to 450 degrees F.
• Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
• Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
• Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.

COMPOTE WITH FROZEN BERRIES

Steps:

• Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
• Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.