These fresh, simple, and quick berry compote recipes make the perfect topping for cakes, fillings, ice cream, and even oatmeal! All you need are fresh or frozen berries, a bit of sweetness, a squeeze of lemon, a little cornstarch, and an extra flavoring like lavender or vanilla. It’s one of the best ways to enjoy your favorite berries, and it comes together in under 30 minutes. I love how versatile a homemade berry compote is. You can keep the texture chunky or cook it down until smooth. Either way, it always turns out delicious.
I often make a small batch to keep in the fridge for the week. It’s amazing with pancakes in the morning or as a topping for cheesecake or ice cream. No matter how you use it, homemade berry compote is the easiest way to elevate any dessert or breakfast.
WHY YOU’LL LOVE THESE HOMEMADE BERRY COMPOTE RECIPES
- Homemade berry compote is fresh, flavorful, and incredibly easy to make with just a few simple ingredients.
- They can be made with fresh or frozen berries.
- Simple and quick, ready in under 30 minutes.
- Stores well for effortless toppings all week. Berry compote take your breakfast or desserts to the next level.
- Def one of the best way to preserve your favorite berries!
- Feel free to adjust the sugar to suit your taste!
CRANBERRY ORANGE COMPOTE
This recipe makes about 2 cups of Cranberry Orange Compote.
What you’ll need:
- 600g (5 cups) cranberries, fresh or frozen
- 240g (1 cup) fresh orange juice
- 80g (1/3 cup) water
- Zest of 1 orange
- 200g (1 cup) granulated sugar
- 110g (1/2 cup) light brown sugar
- 1/4 teaspoon vanilla extract
STEP 1 – Prepare the Cranberries
Make sure your cranberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go.
You can also clean the cranberries with vinegar for a deeper clean. Dip them in a mixture of 3 parts water to 1 part distilled white vinegar. Avoid soaking the cranberries, as they may absorb the vinegar flavor. After dipping, quickly rinse and dry the cranberries on a paper or cloth towel.
If you’re using frozen cranberries, there’s no need to wash or thaw them.
STEP 2 – Cook the Cranberry Orange Compote
Combine the cranberries, fresh orange juice, water, orange zest, granulated sugar, and brown sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10 minutes.
Gently mash some of the berries against the sides of the pot to help them release their juices. Continue stirring for another 3 minutes, then add the vanilla extract and cook until the mixture becomes thick and jammy.
You’ll want a thicker consistency if you’re using this compote for baking. For an extra juicy topping, add more orange juice or water, 1 teaspoon at a time. Remove from heat and let it cool completely. It will continue to thicken as it cools.
BLUEBERRY LAVENDER COMPOTE
This recipe makes about 2 1/2 cups of Blueberry Lavender Compote.
What you’ll need:
- 700g (5 cups / 24.5oz) blueberries, fresh or frozen
- 120g (1/2 cup) fresh lemon juice
- 60g (1/4 cup) water
- zest of 1 lemon
- 100g (1/2 cup) granulated sugar
- 1 teaspoons cornstarch
- 1-2 tablespoons lavender buds
- tea bag, optional
STEP 1 – Prepare the Lavender
The first step to make this blueberry lavender compote is to prepare the lavender. You can either grind 1 tablespoon of dried lavender buds with a mortar and pestle or place 2 tablespoons of lavender buds in a tea bag so you don’t have to grind them.
STEP 2 – Prepare the Blueberries
Make sure your blueberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go.
You can also clean the blueberries with vinegar for a deeper clean. Dip them in a mixture of 3 parts water to 1 part distilled white vinegar. Avoid soaking the blueberries, as they may absorb the vinegar flavor. After dipping, quickly rinse and dry the berries on a paper or cloth towel.
If you’re using frozen blueberries, there’s no need to wash or thaw them.
STEP 3 – Cook the Blueberry Lavender Compote
** Chunky Blueberry Lavender Compote
Combine 3 cups of blueberries, the lavender (1 tablespoon ground lavender or 2 tablespoons lavender buds in a tea bag), fresh lemon juice, water, lemon zest, sugar, and cornstarch in a large pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer on medium for about 10 minutes. Gently mash some of the berries against the sides of the pot to help them release their juices.
Continue stirring for another 3 minutes, mashing more berries if needed. Add the remaining 2 cups of blueberries and cook for an additional 5 minutes, until the mixture becomes thick and jammy.
You’ll want a thicker consistency if you’re using this compote for baking. For an extra juicy topping, add more lemon juice or water, 1 teaspoon at a time.
Remove from heat, transfer to a heat-proof container, and let it cool completely. It will continue to thicken as it cools.
** For smooth Blueberry Lavender Compote
Combine all of the blueberries, the lavender (1 tablespoon ground lavender or 2 tablespoons lavender buds in a tea bag), fresh lemon juice, water, lemon zest, sugar, and cornstarch in a medium saucepan.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer on medium for about 10 minutes. Gently mash some of the berries against the sides of the pot to help them release their juices.
If you prefer a smooth compote, use a hand blender to blend the mixture, then continue cooking for another 5 minutes, until it becomes thick and jammy. Remove from heat, transfer to a heatproof container, and let it cool completely. It will continue to thicken as it cools.
BLUEBERRY Lemon COMPOTE
This recipe makes about 2 cups of Blueberry Compote.
What you’ll need:
- 700g (5 cups / 24.5oz) blueberries, fresh or frozen
- 60g (1/4 cup) fresh lemon juice
- 60g (1/4 cup) water
- zest of 1 lemon
- 67g (1/3 cup) granulated sugar
- 1 teaspoon cornstarch
STEP 1 – Prepare the Blueberries
Make sure your blueberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go.
You can also clean the blueberries with vinegar for a deeper clean. Dip them in a mixture of 3 parts water to 1 part distilled white vinegar. Avoid soaking the blueberries, as they may absorb the vinegar flavor. After dipping, quickly rinse and dry the berries on a paper or cloth towel.
If you’re using frozen blueberries, there’s no need to wash or thaw them.
STEP 2 – Cook the Blueberry Compote
** Chunky Blueberry Compote
Combine 3 cups of blueberries, fresh lemon juice, water, lemon zest, sugar, and cornstarch in a medium saucepan.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer on medium for about 10 minutes. Gently mash some of the berries against the sides of the pot to help them release their juices.
Continue stirring for another 3 minutes, mashing more berries if needed. Add the remaining 2 cups of blueberries and cook for an additional 5 minutes, until the mixture becomes thick and jammy.
You’ll want a thicker consistency if you’re using this compote for baking. For an extra juicy topping, add more lemon juice or water, 1 teaspoon at a time.
Remove from heat, transfer to a heat-proof container, and let it cool completely. It will continue to thicken as it cools.
** For smooth Blueberry Compote
Combine all of the blueberries, fresh lemon juice, water, lemon zest, sugar, and cornstarch in a large pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer on medium for about 10 minutes. Gently mash some of the berries against the sides of the pot to help them release their juices.
If you prefer a smooth compote, use a hand blender to blend the mixture, then continue cooking for another 5 minutes, until it becomes thick and jammy. Remove from heat, transfer to a heatproof container, and let it cool completely. It will continue to thicken as it cools.
STRAWBERRY Lemon COMPOTE
This recipe makes about 2 cups of Strawberry Compote.
What You’ll Need:
- 510g (18oz) strawberry, fresh or frozen
- 60g (1/4 cup) fresh lemon juice
- zest of 1/2 lemon
- 67g (1/3 cup) granulated sugar
- 1/2 teaspoon cornstarch
STEP 1 – Prepare the Strawberries
Make sure your strawberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go.
You can also clean the strawberries with vinegar for a deeper clean. Dip them in a mixture of 3 parts water to 1 part distilled white vinegar. Avoid soaking the blueberries, as they may absorb the vinegar flavor. After dipping, quickly rinse and dry the berries on a paper or cloth towel.
If you’re using frozen strawberries, there’s no need to wash or thaw them.
STEP 2 – Cook the Strawberry Compote
Cut the strawberries into slices or cubes. Combine the strawberries, fresh lemon juice, lemon zest, sugar, and cornstarch in a medium saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 10 minutes until the berries are thick and jammy.
Remove from heat and allow to cool completely. You’ll want a thicker consistency if you’re using this compote for baking, but if it’s too thick for you, add more lemon juice or water, 1 teaspoon at a time.