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Mixed Berry Compote with Raspberries Recipe

Frances Kellar
Seasonal springtime berries can be preserved in this freezer friendly compote that is perfect for pancakes, french toast, yogurt bowls, and even morning oats.
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Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Syrup
Cuisine American
Servings 32 ounces

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
  • ¼ 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 ¼ 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.
Keyword breakfast recipes, berry season, stone fruit compote, blueberry recipes, raspberry recipes, fruit compote, fruit sauce
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