Mixed Berry Compote

This mixed berry compote is a sweet, tangy, and versatile topping that I love using on everything from pancakes and waffles to yogurt and cheesecake. It’s quick to make and bursting with fruity flavor, making it a recipe I return to again and again.

Why You’ll Love This Recipe

I like how simple this compote is, yet it tastes like something special. The berries soften into a rich sauce, the sugar adds sweetness, and the cinnamon gives a subtle warmth. I also enjoy how the butter and vanilla add depth, making the compote smooth and indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

16 ounces frozen mixed berries
½ cup light brown sugar 110g, packed
¼ teaspoon ground cinnamon optional, see notes
2 tablespoons salted butter
1 teaspoon vanilla extract

Directions

1. I place the frozen berries and brown sugar in a medium saucepan over medium heat.
2. I stir occasionally as the berries begin to release their juices and the sugar dissolves.
3. I add the ground cinnamon (if using) and let the mixture simmer for about 8–10 minutes, until slightly thickened.
4. I stir in the butter and vanilla extract, mixing until smooth and glossy.
5. I let the compote cool slightly before serving, or store it for later use.

Servings and Timing

This recipe makes about 2 cups of compote, enough for 6–8 servings. I usually spend about 15 minutes from start to finish.

Variations

Sometimes I swap the mixed berries for just blueberries, raspberries, or cherries. I also like adding a splash of lemon juice for brightness or a tablespoon of liqueur (like Chambord) for an adult twist. For a thicker compote, I let it simmer longer or add a teaspoon of cornstarch dissolved in water.

Storage/Reheating

I store the compote in a sealed container in the fridge for up to 5 days. To reheat, I warm it gently on the stove or in the microwave. It also freezes well for up to 2 months; I thaw it in the fridge overnight before using.

FAQs

Can I use fresh berries instead of frozen?

Yes, fresh berries work perfectly—I just reduce the cooking time slightly.

Do I need to thaw the frozen berries first?

No, I add them straight to the pan from frozen.

Can I reduce the sugar?

Yes, I adjust the sweetness to taste, especially if my berries are very ripe.

How do I make it thicker?

I simmer longer or add a little cornstarch slurry.

Can I use unsalted butter?

Yes, I can, but I like the slight saltiness from salted butter.

What can I serve this compote with?

I love it on pancakes, waffles, yogurt, ice cream, oatmeal, and cheesecake.

Can I blend the compote for a smoother sauce?

Yes, I use an immersion blender if I want a smoother consistency.

Can I add spices other than cinnamon?

Yes, nutmeg, cardamom, or even ginger add unique flavors.

Can I can or preserve this compote?

It’s best enjoyed fresh or frozen, as it’s not designed for long-term canning.

Can I double the recipe?

Yes, I often double it when I want extra for freezing.

Conclusion

This mixed berry compote is a quick, flavorful topping that I love keeping on hand. It’s versatile, easy to make, and adds a burst of fruity sweetness to both breakfast and desserts.

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