Mixed Berry Compote Recipe

Mixed Berry Compote Recipe

Simple mixed berry compote is sweet and bursting with flavor. The perfect topping for pancakes, French toast, waffles, and so much more.

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What Berries to use for mixed berry compote

This compote can be a combination of any of your favorite berries. We’re using blackberries, strawberries, and blueberries today. 

mixed berry compote

Can I use frozen berries

I prefer to use fresh berries, especially when they are in season because they are usually easy to find and are so sweet and juicy. However, you can use frozen berries for this recipe.

What to serve with your berry compote

This compote is perfect to top pancakes, French toast, waffles, and even biscuits. Serve it over ice cream, whipped cream, yogurt, or atop pound cake. Add it to a cocktail for a little razzle dazzle! There is really so much that you can do with it.

mixed berry compote

Mixed Berry Compote Recipe

Yield: 4 serving

Mixed Berry Compote Recipe

mixed berry compote

Simple mixed berry compote is sweet and bursting with flavor. The perfect topping for pancakes, French toast, waffles, and so much more.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons sugar
  • 3 cups mixed berries (remove stem and cut strawberries into slices if using fresh strawberries).
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla

Instructions

    1. Melt butter in a medium size pot on medium heat.
    2. Add sugar, vanilla, and lemon juice. Stir until sugar is dissolved.
    3. Add berries and mix gently so you don’t mash the berries. 
    4. Let mixture simmer for 5 minutes or until berries look warm and juices are released.
    5. Serve warm or at room temperature over waffles, pancakes or French toast.

How to store mixed berry compote

Once your compote is cool, you can store it in a jar or air tight container in the fridge for upto 3 days for optimal freshness.

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Find more easy to create brunch recipes and hosting tips in my brunch E-book, Where the Brunch Resides.

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