Easy Frozen Berry Compote made with just 3 ingredients! A bag of frozen mixed berries, some sugar and a lemon. Use to top your favourite breakfasts and desserts like oatmeal, yogurt, pancakes and cheesecake!
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Here's an easy one for you! 3 ingredient Frozen Berry Compote. Grab a bag of frozen mixed berries, some sugar and a lemon, throw them in a pan, simmer and you're done. The end.
Compote, just like my roasted strawberries, is a delicious and chunky fruity sauce that you can enjoy for breakfast or dessert. Use it as a topping or include it in recipes like my vegan trifle. More serving suggestions are included below!
Ingredients
Berry compote doesn't get easier than this. Frozen mixed berries (which you don't even need to defrost!), lemon juice and lemon zest, and some sugar. That's all folks. Nothing else, not even liquid is needed because the frozen fruit produces all the moisture you need.
(For detailed measurements and instructions, see the printable recipe card).
Using frozen berries means you can make this easy mixed berry compote recipe at any time of year and leave your precious fresh summer berries for enjoying simply just as they are, because isn't that the best way?
But, if you're feeling a little fancy, you could try adding a touch of ginger, cinnamon or freshly ground black pepper, or a few small sprigs of fresh thyme, basil or mint or a tiny piece of fresh rosemary or lavender. They work so well with berries in a compote!
Success tip - The lemon in this recipe is important so don't consider skipping it. It works with the pectin in the berries to thicken the compote.
How to make frozen berry compote
It's as simple as:
- No prep is needed with this one! Simply put everything in a pan and turn up the heat.
- Let the mixture come to a boil, then turn down to gently simmer away until it gets saucy and delicious and has reduced by about half.
The fruit compote will look a little thin while it's hot, but will thicken up nicely as it cools.
How to use compote
Frozen berry compote is really versatile and can be enjoyed in many ways, warm or cold. You can incorporate it into fruity desserts like trifle or sundaes and baked goods or use it as a topping on breakfasts or desserts. I love to use it on:
- oatmeal with almond butter or in overnight oats
- vegan custard
- vegan pancakes and waffles
- vegan yogurt or ice cream
- French toast
- vegan New York cheesecake
Storage & freezing
Store in a sealed container or jar in the fridge for up to 2 weeks. Fruit compote can also be frozen for up to 3 months. Defrost in the fridge overnight before using. Serve cold, or warm gently in a small pan on the stove or in a microwave.
Recipe FAQs
To thicken simply simmer the compote for longer to reduce more of the liquid. It will then get thicker. Bear in mind though that it will naturally thicken more as it cools so don't take it too far.
Compote contains cooked fruit pieces and is thick and chunky. Coulis and fruit sauces are pureed then strained to make them perfectly smooth.
Hungry for more desserts?
Recipe
Frozen Berry Compote
Author:Ingredients
- 32 oz (900 grams) frozen mixed berries
- ½ cup (100 grams) white or cane sugar
- 1 medium lemon , zest and juice
INSTRUCTIONS
- Add the frozen berries and sugar to a pan.
- Finely zest the lemon, then cut it in half and juice it. Add both the zest and juice to the pan with the berries and sugar. Do not add any liquid, other than the lemon juice.
- Turn the heat to medium and wait until the berries have mostly defrosted. Give it a good stir, bring to a gentle simmer and let it cook away uncovered until reduced by half. Stir occasionally. You will be able to see when it has reduced enough by looking at the berry juice marks on the side of the pan. It will take a good 30 to 35 mins and will still look quite liquidy when done.
- Once ready, turn off the heat, allow to cool then transfer to a sealed container or jar and refrigerate. It will thicken up a lot as it cools.
NOTES
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Kyle says
Will it still work if you skip the added sugar?
Kyle says
Also, thanks! Love your recipes
Melanie McDonald says
The sugar isn't just for sweetness, it thickens it up too and makes it almost jammy in texture once it cools. If you make it without it wont get so jammy, but you could reduce it longer to make it thicker if you wanted to give it a try without.