Berry Compote

Freeze your fresh, local berries so you'll have them on hand all year to make this rich berry compote. This fruit compote is versatile and can be served instead of syrup on waffles, pancakes or french toast. Try any combination of Strawberries, Raspberries, Logonberries, Marionberries, Tayberries, Blueberries and Blackberries.
Course Sauce
Cuisine American
Keyword berries, berry, breakfast, compote, fruit, sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Author Blue Goose Inn Bed & Breakfast


  • 2 tsp. cornstarch
  • 1 Tbs. water
  • 2 10- oz. packages frozen mixed berries (or 4 heaping cups), thawed, with their juices
  • 1 cup granulated sugar
  • Finely grated zest from 1 lemon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon


  1. In a small bowl, dissolve the cornstarch in the water and set aside.
  2. Combine the thawed berries and their juices, sugar, lemon zest, allspice and cinnamon in a medium saucepan and bring to a boil over medium-high heat, stirring often until the sugar dissolves.
  3. When bubbles appear on the side of the pan, just before the fruit reaches a full boil, quickly stir in the cornstarch mixture.
  4. Let the fruit boil for only 1 minute to cook the cornstarch and remove from the heat.
  5. The compote will thicken further as it cools.
  6. Make the compote a day or two ahead and refrigerate until needed. Serve warm or at room temperature.