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.
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
- Sauce Pan
- Rubber Spatula
- 1 Lb Fresh or Frozen Berries (Any kind will do)
- 1½ Tbsp Lemon Juice
- ¼ Cup Granulated Sugar
- 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).