Holly's Homestead — Recipe
Berry Compote
A quick fruit sauce for yoghurt, pancakes and ice cream, made with fresh or frozen berries
DIFFICULTY Easy
COURSE Dessert
CUISINE Australian
COURSE Dessert
CUISINE Australian
Estimated nutrition per serve: 70 kcal · 1g protein · 17g carbohydrate · 0g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Put the berries, sugar, lemon juice and water in a small saucepan over medium heat.
- Bring to a gentle simmer and cook for 5-8 minutes, stirring occasionally, until the berries soften and release their juices. Crush some with the back of a spoon if you like.
- For a thicker sauce, mix the corn flour with a tablespoon of cold water, stir it in, and simmer for 1 minute until glossy.
- Taste and add more sugar or lemon juice if needed. Serve warm or chilled.
03Notes & substitutions
- Use any berries - strawberries, blueberries, raspberries, blackberries, boysenberries or a mix. Frozen berries need no thawing.
- Add a strip of orange peel, a vanilla pod or a pinch of cinnamon while it simmers for extra flavour.
- Reduce the sugar for tart berries to taste, or use honey instead.
- Serve over yoghurt, porridge, pancakes, ice cream, cheesecake or pavlova.
- Cook it down for 10 minutes longer for a jammy spread.
04Common mistakes
- Boiling too hard — high heat turns the berries to mush and scorches the sugar; keep it at a gentle simmer.
- Adding too much sugar up front — ripe berries vary in sweetness; start small and add more at the end.
- Skipping the lemon — it brightens the flavour and stops it tasting flat or overly sweet.
- Using it on hot pancakes without chilling — it is fine warm, but it thickens as it cools, so judge the texture once it has.
05Storage & leftovers
Fridge
Airtight jar, up to 1 week.
Freezer
Freezes well for up to 3 months, in small containers or ice cube trays.
Shelf storage
Not suitable for storing at room temperature - this is a fridge or freezer recipe, not a canning recipe.
More About This Recipe
07Troubleshooting
- Compote is too runny. Simmer a few minutes longer, or thicken with the corn flour mixture.
- Compote is too thick. Stir in a splash of water or juice.
- Compote is too sweet. Add a squeeze of lemon juice.
- Compote is too sharp. Stir in another spoonful of sugar or a little honey while it is warm.
Frequently Asked Questions
Can I use frozen berries?
Yes - add them straight from the freezer with no thawing. They may release a little more liquid, so simmer a minute or two longer.
How do I make it thicker?
Simmer longer, or stir in a teaspoon of corn flour mixed with cold water and cook for 1 minute.
Can I make it with less sugar?
Yes - use ripe berries and just a tablespoon of sugar or honey, and taste as you go.
What can I serve it with?
Yoghurt, porridge, pancakes, waffles, ice cream, cheesecake and pavlova are all good.