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Compote with Frozen Berries

Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 336.8 kcal

Equipment

  • 1 Small Saucepan For cooking the compote
  • 1 Spatula or wooden spoon For stirring
  • 1 Measuring Cups and Spoons For precise ingredient measurement

Ingredients
  

Main

  • ½ cup frozen blueberries
  • ¼ cup frozen strawberries
  • ¼ cup frozen raspberries
  • ¼ cup raw sugar
  • ¼ cup water
  • 1 tablespoon unsalted butter Optional
  • 1 tablespoon unbleached all-purpose flour Optional

Instructions
 

  • 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.

Notes

For a richer flavor profile, consider adding a pinch of cinnamon or a vanilla bean pod to the compote during the simmering phase. If you prefer a brighter, more vibrant flavor, a squeeze of fresh lemon juice at the end can elevate the acidity. While the recipe suggests flour for thickening, a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can be used as an alternative, yielding a clearer finish. Ensure constant stirring once boiling to prevent sticking and achieve even berry breakdown. Adjust sugar to taste based on the natural sweetness of your berries.