Fresh berries are back in season and today I’m sharing how to make this easy Mixed Berry and Raspberry Compote recipe perfect for all the upcoming Springtime Brunch gatherings. This is an easy fruit compote that is ready in 20 minutes and is freezer friendly.
It’s a bright and flavorful sauce that takes us out of the middle of winter as we usher in these early Spring days. Scroll down to see how we make this deliciously chunky fruit sauce and don’t forget to pin or print the recipe card so you can make this today!
What You’ll Love About This Mixed Berry Compote Made with Raspberry
I absolutely love fresh raspberries and this is an easy raspberry compote recipe that can be used to mix and match the berries based on what you have on hand. You’ll love this as a delicious topping your Sunday french toast with this mixed berry and fresh raspberry compote as a substitute to maple syrup.
It’s also incredibly freezer friendly. I love to freeze small batches of this homemade raspberry compote recipe to keep on hand for my favorite desserts and breakfast dishes. Freezing compote is a great way to preserve the beauty of ripe raspberries, blueberries, and strawberries when they’re back in season.
Ingredients for the Mixed Berry and Raspberry Compote Recipe
A small list of simple ingredients pave the way to make this easy raspberry sauce with mixed berries. Here’s what we’ll need to make this:
- 1 teaspoon vanilla extract. A hint of vanilla sweetness is always a great thing and I like to add just a teaspoon of this to our tasty raspberry compote with mixed berries just at the end of the cook time.
- 2 cups each of blueberries, raspberries, and strawberries. You can mix and match between the different berries. Essentially, we’re using 3 pints total of fresh fruit here. With this recipe, sometimes I’ll opt for a full raspberry compote or blueberry compote. Use what you like for a sauce that’s full of fresh flavor to ring in the season.
- 1 cup light brown sugar packed. Just a little sugar helps to bring out the sweet flavor of the fruit with minimal effort. I also will use maple sugar in lieu of brown sugar in this simple sauce.
- 3 small sprigs fresh thyme. My favorite secret ingredient for a number of fruit spreads, jams, and sauces like this compote. It add such a fragrant flavor and compliments the fresh lemon juice.
- Meyer lemon juice and zest. Both are great in adding flavor to this thick raspberry sauce but also in helping to create the natural pectin to help thicken this simple raspberry sauce with mixed berries.
How to Make an Easy Mixed Berry and Raspberry Compote Recipe
This Mixed Berry and Raspberry Compote is ready in 20 minutes and is the perfect topping for all your springtime desserts. Here’s how we make it:
Start by washing or rinsing all the berries. Add the blueberries and raspberries to a large, non reactive pot or saucepan. Remove the stems from the strawberries and dice into 1/4 inch diced pieces. Add the strawberries to the pot with the blueberries and strawberries then stir in the brown sugar. Turn on heat to medium and begin cooking the berries for five minutes to allow sugar to dissolve and berries begin to release their juice.
Once the berries release their juice within the first five minutes of cooking, add the sprigs of thyme, lemon juice, and lemon zest.
Reduce to low heat and cook for another 15 to 20 minutes, stirring occasionally. This will encourage berries to release their fruit juice and thicken with the help of the sugar and lemon juice to create a syrup. Remove from heat and stir in vanilla extract. Remove thyme sprigs. Allow to cool before storing or serving. The juices will thicken as the compote sits.
Serving and Storing Your Mixed Berry and Raspberry Compote
When strawberry, blueberry, and raspberry season return in the spring and summer months, I love to buy them in bulk. I’ll buy extra berries from the farmers market to make a double batch of this deliciously simple recipe. That said, when it comes to serving your Mixed Berry and Raspberry Compote you really can’t go wrong. It’s great swirled into your morning yogurt bowl with granola. You’ll love it as a cake filling or to drizzle over a slice of angel food cake. I also love to add dollops of this sauce over scoops of vanilla ice cream.
If you make a double batch of this recipe, you can easily freeze this in an airtight container or small mason jar. Allow the warm sauce to cool completely before portioning your sauce into your freezer safe containers to freeze. Label and date your compote. Enjoy within 6 months.
Mixed Berry Compote with Raspberries Recipe
Ingredients
- 2 cups blueberries
- 2 cups raspberries
- 2 cups diced strawberries
- 1 cup light brown sugar packed
- 3 small sprigs fresh thyme
- 1 tablespoon Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Wash all the berries. Add the blueberries and raspberries to a large, nonreactive pot or saucepan. Remove the stems from the strawberries and dice into 1/4 inch diced pieces. Add the strawberries to the pot with the blueberries and strawberries then stir in the brown sugar. Turn on heat to medium and begin cooking the berries for five minutes to allow sugar to dissolve and berries begin to release their juice.
- Once the berries release their juice within the first five minutes of cooking, add the sprigs of thyme, lemon juice, and lemon zest.
- Reduce to low heat and cook for another 15 to 20 minutes, stirring occasionally. This will encourage berries to release their fruit juice and thicken with the help of the sugar and lemon juice to create a syrup. Remove from heat and stir in vanilla extract. Remove thyme sprigs. Allow to cool before storing or serving. The juices will thicken as the compote sits.
Leave a Reply