Small Batch Mixed Berry Compote

Raspberry and blueberry compote in a small jar with a spoon.

Small Batch Mixed Berry Compote

This small batch mixed berry compote comes together in about 15 minutes on the stovetop with frozen berries, sugar, and lemon juice. The result is a thick, glossy fruit topping that works over cakes, cheesecake, pancakes, yogurt, and more.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 28kcal

Author: Erin Cernich

Equipment

Small Heavy Duty Saucepan

Ingredients

1 ½ cups mixed berries, fresh or frozen
1 tablespoon granulated sugar or any sweetener
1 tablespoon lemon juice bottled is fine
1 tablespoon water

Instructions

For this recipe, I used frozen mixed berries: blackberries, blueberries, raspberries, and strawberries. If using frozen fruit, there is no need to thaw it. If using fresh fruit, I recommend slicing the strawberries so everything starts at relatively the same size.
Add all of the ingredients to a small saucepan. Bring to a low-boil over medium heat, stirring occasionally. This will take about 3 to 5 minutes. Reduce the heat to low. If you prefer chunky compote, just stir often so the fruit doesn't stick to the bottom of the pan. For a smoother compote, use a potato masher or spoon to break up the fruit.
1 1/2 cups mixed berries, fresh or frozen, 1 tablespoon granulated sugar, 1 tablespoon lemon juice, 1 tablespoon water
Simmer the compote for about 8 to 10 minutes, or until it has reduced by almost half. You want it to be a little juicy so it can be spooned and drizzled, and it will thicken a bit as it cools. Taste test the compote and add more sugar/sweetener if desired.

Keep an eye on the compote as it heats. We don't want all of the juices to evaporate, which can make the fruit burn.

Remove the compote from the heat. You can use it warm, or transfer it to a glass jar/dish and let it cool at room temperature. Cover and store leftover compote in the fridge for up to two weeks. After refrigerating, if it has gotten too thick, stir in a little water, or you can also heat it for a few seconds to loosen it.

Notes

Serving Size - This is a smaller batch of compote that yields approximately 3/4 cup. It is easily doubled.
Fresh Fruit - Fresh fruit will not take as long to cook and can become mushy quickly. You'll want to watch it closely for a juicy, chunky compote.
Sweetener - I've made the compote using granulated sugar, maple syrup, and honey. Any sweetener will work.

Nutrition