Sweet, tangy and super versatile, made with honey not sugar this easy berry compote is perfect on porridge, pancakes, or yogurt for a naturally sweet boost, or my personal favourite currently using it on Vanilla Ice creamย
Homemade Berry Compote
Homemade Berry Compote
Ashleyโs Place
10
10 minutes
25 minutes
French
Fruit Sauce
This is my current obsession, homemade berry compote. It is absolutely delicious and so easy to make as well, you do not need to be a masterchef to make your own compote at home. It is also great for any berries that may be going off.
Ingredients
- ๐ 500g Strawberries
- ๐ 250g Blueberries ๐ซ
- ๐ 250g Raspberries
- ๐ 1 Tbsp of Honey (you can use maple or sugar)
- ๐ 1 small lemon juices
- ๐ Glass jar with lids, mines a old honey jar about 500ml or so just reuse any old glass jar from previous ingredients just make sure its washed thoroughly
Directions
- ๐Chop your strawberry in 1/2 and add all your washed berries into a pot on the stove top with the honey and lemon
- ๐ Bring to boil on medium-high heat you will see it start to bubble around the edges it usually takes about 5 minutes or so, then you can reduce it down to low-medium i kept mine a bit lower-med as my burner can get quite hot but if not medium heat is fine
- ๐ Start to mash the fruit a little, it will naturally do this but the blueberries i found you need to squish a little, some use a masher or wooden spoon i just used my spatula to be honest to make it easier
- ๐Continue to cook away and reduce stirring occasionally making sure you get the bottom of the pan we donโt want anything to burn or stick. Cook until it thickens up mine took about 25 mins, if yours isnโt as big it likely will take less time and I wanted it thicker so cooked it a bit longer. You will be able to see it thicken up and reduce in size in the pan. There is a trick I saw on Meghan Markles show With Love, Meghan on Netflix if you pop a tiny bit on a plate and itโs not running down the plate it either stays in place or moves very slowly it is ready.
- ๐ Pour into a glass jar once cooked, add the lid and let it cool a bit and refrigerate for up to 2 weeks but you can also freeze it.