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glass jar of berry jam with a small wooden spoon containing some jam resting on the opening all on a dark background and black and white checked napkin.

Mixed Berry Compote

Use those summer berries as they ripen to make this easy mixed berry compote. Spread over cheese and serve with crackers for an easy and quick appetizer.
Course Appetizer, Breakfast, Condiments
Cuisine American
Prep Time 2 minutes
Cook Time 8 minutes
Chill time 1 hour
Total Time 1 hour 10 minutes
Servings 10


  • 2 pints berries raspberries, blackberries, blueberries
  • ¼ cup sugar
  • ½ tsp water or citrus juice *see note below
  • 4 leaves of fresh basil or herb of choice - see notes below
  • zest from 1 whole lemon or orange optional (and especially if using frozen fruit)


  • Add the berries and sugar to a small saucepan.
  • Add the water or juice if you're not using frozen fruit. Add citrus zest if using frozen fruit or leave out completely.
  • Heat over medium low heat until the fruit comes to a low bubbling simmer.
  • Continue to cook as fruit is softened and thickens for no more than 8-10 minutes. The fruit will cook down (but not completely) and lightly coat the back of a spoon.
  • Remove the pan from the heat and add the basil for approximately 2-3 minutes, lightly stirring. Taste until you get the flavor you like.
  • Carefully remove the basil from the compote if desired. Be careful as the compote will be hot!
  • Cool completely. Spoon into a clean jar and refrigerate for up to 2 weeks.


Using Frozen Berries:
  • Use directly from the freezer.
  • Do not add additional water but add citrus zest if desired.
Storing /Freezing
  • Store for up to two weeks.
  • Freeze into small containers or large ice cube trays and defrost as needed.
Serving Suggestions:
  • Swirl in yogurt sprinkled with some of my Vanilla Almond Granola for an easy breakfast.
  • Use as a topping or syrup (especially if strained) for pancakes or waffles.
  • Pour over vanilla ice cream with toasted pecans or almonds and a garnish of fresh basil.
  • Spoon over a log of goat cheese and serve with fig and olive crackers.
  • Serve with pound cake or ginger cookies with coffee.