Berry Compote
If you're going to learn to make anything - pick this. Dessert simplified. Breakfast simplified. Sweet tooth simplified. Late night snack simplified. Did I mention it's versatile? Pancake topper, pie crust filler, lick the bowl, put on your oatmeal, mix into your Greek yogurt, impress your boyfriend and show off to your mother in law worthy. Bonus points because you get to call it compote, not sauce, topping or filling. C-O-M-P-O-T-E. Don't worry, I had to look it up too. It's a chunky delicious sauce from France, so you're going to make this.
"Sorry honey, I didn't get to _________________, I was working hard making compote."
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
15
mins
Total Time:
20
mins
Ingredients
-
3 ½
cup
fresh or frozen mixed berries
(strawberries, blackberries, blueberries)
-
3
tbsp
brown sugar
-
2
tbsp
lemon juice
-
1
tsp
vanilla
(optional)
-
1
tsp
cinnamon
(optional)
Instructions
-
Place the berries, brown sugar and lemon juice in a small saucepan. (if using fresh berries, wash and remove stems) Stir and combine over low heat. Cook for 5 minutes with the lid on,
-
Remove the lid and leave cooking for an additional 10-15 minutes, stirring occasionally. The liquid will reduce and slightly thicken, while most of the berries stay whole.
-
Let the mixture cool for 5 minutes and serve or transfer into a sealed jar. This will keep in the fridge for 10 days or in the freezer for 1 month.
Recipe Notes
- Any berries will work, be creative and use what you have on hand
- Try adding ground ginger, maple syrup or star anise pods for a different flavour
- If making a tart - you may need to thicken the substance with 1 tsp cornstarch mixed with 3 tablespoons of berry liquid from the pot