I recently went to a farmer’s market in my hometown and picked up a jar of homemade, European-style blackberry fruit compote. It was absolutely delicious, as well as packed full of nutrition! The compote was so good that I decided to make my own at home. After I made it, I realized how easy and beautiful the recipe really was.
Simply described, a fruit compote is a cooked fruit sauce made with a few ingredients. Usually, a compote includes fruit (fresh or frozen), a small amount of sweetener (such as fruit juice, sugar, or honey), and cornstarch for thickness. The sauce can come together in as little as ten minutes! You can use any fruit, but fruits like berries, cherries, or peaches work best. Berries are a good source of healthy antioxidants.
To cook the compote, add the fruit and sweetener to a saucepan. If you are using a larger fruit, like peaches, be sure to chop the peach beforehand. Smaller fruits like berries can be put directly into the pan after washing. Cook the fruit and sweetener over medium heat for about 6 minutes if using fresh fruit or 8 minutes if using frozen fruit. Add 1 tbsp of cornstarch in 1.5 tbsp of cold water during cooking. Bring the fruit to a boil and let it boil for a few minutes. Remove from heat and serve warm or refrigerate for a cool treat.
You can store the compote in a jar in the refrigerator for up to a week. The compote is quite versatile and can be added to many different dishes. I love to add the compote to plain Greek yogurt or eat it on toast.
Mixed Berry Compote
- Total Time: 15 minutes
- Serves: 8
- 32 oz mixed berries (fresh or frozen)
- 2 tbsp sugar
- 1.5 tbsp of corn starch in 2.5 tbsp water
- Add berries, sugar, and cornstarch slurry to a saucepan.
- Cook the fruit and sweetener on medium heat for 6 minutes (if using frozen fruit, cook for 8 minutes).
- Bring the fruit to a boil and let the mixture boil for a few minutes.
- Remove from heat and enjoy! Alternatively, chill to enjoy a cool treat.
Robin Kohnhorst is a dietetic intern and graduate student at Sam Houston State University in Huntsville, TX. Prior to starting at SHSU, she graduated with her BS in nutrition from Texas A&M University. Robin enjoys running outside and loves to cook! She has really enjoyed her dietetic internship thus far and is looking forward to the day she is a Registered Dietitian Nutritionist.
No information on this site should be used to diagnose, treat, prevent or cure any disease or condition.