Quick and simple post today! Any time we’re having pancakes, waffles, or another kind of breakfasty meal, or when we want a fruit topping for another confection, I often end up making a compote. It’s a great way to use up some fresh fruit or some frozen fruit, it’s a really easy topping for all kinds of meals, and it’s really simple and easy to make.
In fact, it’s so easy and I’ve made it so often that I had to stop and think about what I do and how much of my ingredients I use to actually write it down as a recipe!
You can make this recipe with any berries you like. I recommend fresh-squeezed lemon juice if you can, but the stuff from the bottle works fine. Plain old granulated sugar rounds it out. I make this with blueberries, strawberries, or both, most commonly. I figure it can also work with raspberries (though you may have more seeds than you prefer), blackberries (same deal), and just about any other fruit you like.
Strawberry Strawberry + Blueberry
Make more! Make less! Add in other fruits! Just do what you like. I like this recipe because it makes something jam-like without needing pectin, though it’s not really the kind of recipe you’re going to can as a preserve. It never lasts more than a day or two when I make it, anyway.
So, there you go: a simple fruit topping. You’ll see why I wrote this next week, but I figure a bunch of my recipes moving forward will refer back to older “modules” later.
Simple and Easy Berry Compote
Equipment
- Sauce Pan
- Rubber Spatula
Ingredients
- 1 Lb Fresh or Frozen Berries (Any kind will do)
- 1½ Tbsp Lemon Juice
- ¼ Cup Granulated Sugar
Instructions
- Gather your ingredients.
- Mix them all together in a sauce pan.
- Cook on medium or medium-high heat, stirring occasionally. Stir every few minutes. The fruit will release its juice and break down, eventually thickening.
- Let it cool and spoon it onto whatever other food you've made, and enjoy! The compote can be stored in the fridge for up to a week (or however long it lasts before getting moldy).
