Fresh Mixed Berry Compote

Fresh blackberries and raspberries cooked down with honey and orange juice to create a naturally flavored, spreadable breakfast topping for bagels, waffles, french toast, or even desserts! This easy compote has only 16 calories per serving and ~1 SP!   

I’m a breakfast food junkie. Breakfast, brunch, brinner, I love it all. I’m always looking for new unique ideas to jazz up my breakfast game, ideally without adding in extra calories. I’ve transitioned myself from regular high sugar jams and jellies to natural preserves and have now decided to take it a step further by creating my own compote for a fresh, naturally flavored spread! 

I’ve never made a compote before, but the concept seemed so fresh and simple that I instantly ran to the store to load up on some fresh fruit and got to cooking! Before you jump straight to the recipe, check out the post below to learn more about what the heck compote even is, how to personalize it for your palate, and even how to use frozen berries if you’ve got some to use up! 

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FRESH MIXED BERRY COMPOTE

16 calories per serving

~1 SP

So before we jump into this simple recipe, let’s take a minute to learn more about compote, as well as the different alternatives you can use in this recipe if raspberries and blackberries aren’t your cup of tea!

okay, so you called this compote but It looks like preserves…or jam…or jelly. Wait, I don’t know the difference between any of these!

Jams, jellies, preserves, compote, and even marmalades and chutney are all in the same family of taking particular fruit juices or whole fruit and preparing it in various ways (typically cooked in sugar, spices, and even vinegar). Here’s a quick rundown of the differences:

• Jelly: Fruit JUICE is collected from cooked fruit then heated with sugar, acid (such as lemon juice) and/or pectin. It is a clear, smooth, firm spread, and will hold its shape better than any of the below options.
• Jam: Jam is similar to jelly, except that crushed or pureed fruit is cooked in sugar (usually acid and pectin as well), instead of only the extracted fruit juice. This creates a more spoonable result, as well as the presence of some skin or seeds.  
  • Chutney: Chutney is a form of jam made without pectin, and in this case, the fruit is cooked with additional vinegar and spices to create a more savory taste. Although often used in Indian cooking, you can also find chutney as an accompaniment to cheese and charcuterie boards. 
• Preserves: As we move into preserves, the fruit used here is largely chopped or preserved whole and it maintains its shape better than in jam, but it is still mixable. Also cooked in sugar, acid and pectin, preserves are basically jams with more intact fruit. 
  • Marmalades: Marmalades are a form of preserves, but is limited to only citrus fruits. Marmalade is made with the fruit, pulp AND rind. The rind contains a large amount of pectin, which creates a firm product similar to jelly (yet is still chock full of large fruit pieces since it is still a preserve!) The rind also imparts more of a bitter taste, creating a sweet and sour flavor in comparison to traditional fruit preserves. 
  • Compote: Compote is also in the preserves family! Made of fresh or dried fruit, it is cooked low and slow in sugar syrup in order to maintain the shape of the fruit. Technically, coulis is made with smoothe, pureed fruit and compote is when you create a chunkier mixture. Both versions are meant to be cooked and consumed immediately (typically it has a refrigerator shelf life of 2 weeks), rather than being preserved. 

ahh, that bullet point list made it all clear! i want to make a compote but i’m not a fan of blackberries or raspberries, what else can i use?

The great thing about compote is that you can personalize it as much as you’d like! Compote is typically made from the berry or stonefruit families, so any of the below fruits (or any mixture!) would work well:

• Blueberries
• Strawberries
• Peaches
• Cherries 
• Plums
• Grapes
• Mangoes
• …and of course, raspberries and blackberries! 

great! I have some of these frozen, could I use frozen fruit instead?

Absolutely! There’s no need to thaw or prep frozen fruit for compote which makes it a great alternative if you don’t have any fresh fruit on hand! Simply add about 5 extra minutes to the recipe to allow the frozen fruit to cook down. 

can i get crazy and add in some extra ingredients that i like, or will that ruin the recipe?

You can add whatever flavorings you’d like! If you feel the compote is too bitter, add sweeteners, if you want to increase the complexity of the flavor, add in your favorite spices that you think would mesh well! Feel free to add in any of these additional flavors, to taste, after the compote has finished cooking:

• Vanilla (as used in this recipe)
• Lemon or orange zest or a little extra juice
• Chia seeds
• Cinnamon
• Ground ginger
• Mint leaves

Any other tips before i begin?

In this recipe, I use fresh orange juice (about 1/4 of an orange to create 1 Tbsp. An average orange has 4-5 Tbsp of juice.), as well as good quality maple syrup. Alternatives could be to use pre-made orange juice if you have some, and honey or sugar instead of syrup. My goal was to make my compote as natural, low calorie, and healthy as possible, but if you prefer alternative flavors or are short on ingredients, feel free to improvise! 

As a final note, if you’d like to brush up on your berry picking skills, here are some tips on how to choose and store your raspberries and blackberries until ready to create your compote!

How to choose…

• Raspberries:
• • Choose raspberries that are clean and dry, firm, plump and evenly colored.
  • Carefully check containers for any signs of mold, and make sure older fruit is not hiding below fresh fruit.
  • Avoid raspberries that are wilted or bruised.
• Blackberries:
  • Choose blackberries that are a uniform deep purple to black color. Avoid any with green or white patches. 
  • Choose blackberries that are firm, plump and dry.
  • Avoid any blackberry containers that show signs of mold, staining or have any crushed berries on the bottom. 

How to store…

• Raspberries:
  • Store raspberries dry as excess moisture will promote spoilage.
  • Store in the refrigerator but avoid storing in the coldest part to prevent frost damage.
  • Keep raspberries stored in their original container or in a breathable container lined with paper towels to collect excess moisture.

• Blackberries:
  • Store unwashed and loosely covered in a single layer in the refrigerator for up to 3 days. 
  • Discard any molding berries to prevent contamination of the others. 

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides! 

okay i’ve learned enough, now how do i make this recipe?!

To start this recipe, place a small saucepan on the stove over medium-high heat. Wash 1 pint each of blackberries and raspberries (2 C each) and toss them into the saucepan. Squeeze in the juice from 1/4 of an orange (or 1 Tbsp of orange juice), and add in 1 Tbsp of maple syrup and just a dash of salt. 

Cook mixture for about 5 minutes, until it begins a low boil, stirring occasionally. Reduce heat slightly and begin to mash the berries to your desired consistency with a fork, potato masher, or wooden spoon. Continue to cook and stir for an additional 5 minutes. 

Remove the compote from heat then add in 1 tsp of vanilla. Taste your compote to decide if you want to add in any additional sweeteners or flavors, being careful not to add too many liquid ingredients or your compote will become too juicy. Allow the compote to cool, then either serve immediately or jar and refrigerate for later use. Spread the compote on bagels, toast, waffles, and pancakes or stir into yogurt, top desserts or even serve on ice cream! 

Your compote should be refrigerated and used within 10-14 days. Leftovers can be reheated in the microwave or eaten cold, whatever suits your taste! 

Enjoy!! 🙂 Looking for more unique ideas to incorporate more fruit into your day? Try out these Roasted Plums and Peaches and these adorable Tropical Fruit Salad in Kiwi Cups, or for a healthier dessert try these Banana “Churros” or this Easy Peach Sherbert!

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What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 🙂