5 Ingredient Berry Compote 2 Ways

This fruit compote is the quick refrigerator jam you need!

Berries, lime juice, and a little raw cane sugar. Heat until it smells magical. That’s it. That’s all it takes to make the perfect berry compote! So, if you have some berries that need to be used up ASAP, this fruit compote recipe is your ticket. My recipe calls for strawberries, raspberries, and blueberries, but you can use one berry or any combination of berries you like. I’ve made strawberry compote with this recipe, and it is just as delicious. Or, for a strawberry compote with a Mediterranean flair, try our Strawberry Compote With Rose, Mint, and Honey. I give you two easy methods for stovetop compote or roasted berries compote–it will take 15 to 30 minutes, tops. And once your blueberry compote has cooled, you can store it in the fridge for a good 10 days to stir in your morning yogurt, top off some french toast, pudding, or healthy blueberry muffins. Or, use over a piece of Italian ricotta cheesecake to make it even more decadent. Or use it like you would jam or jelly, spooned over warm toast. (A side note on jelly toasts: sure, you can do the usual PB and J sandwich with this compote, but try something outside the box and do a tahini and jelly sandwich instead…trust me!)

What is compote made of?

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce. Various fruits can be made into compote: berries, stone fruit like peaches and cherries, and pears. And sometimes, spices, liquor, or citrus juice, are stirred in the compote mixture for added flavor.

Compote vs. jam

Yes, compote is similar to jam, with some key differences. The process of making and canning jam is a bit more involved. And while jam is made to last for several months once opened, compote is not preserved, and usually lasts up to 10 days in the refrigerator. Personally, I refer to this recipe as refrigerator jam. And we usually run out pretty quickly, so storage is not a huge issue in my house.

Berry fruit compote ingredients

Berries – I used 12 ounces each of fresh strawberries (hulled and chopped), blueberries, and raspberries. You could also use blackberries, cranberries, and cherries. (While cherries are technically a stone fruit, they do resemble berries in terms of flavor and texture, so they work well in a berry compote. Just be sure to remove the pit!) Raw cane sugar – Raw cane sugar is my preferred sweetener for this recipe, but white or brown sugar works just fine. Or, you can use an equal amount of honey or maple syrup instead. Lime juice – I think lime juice is essential because it rounds out the flavor and brightens the compote in the best way. Start with the juice of half a lime, and add more if necessary. (I like my compote to be a little more tart and tangy so I use the juice of an entire lime.) You can also use lemon juice instead. But if you want the compote to be sweeter, you can leave out the fresh citrus completely.

How to make berry compote (2 ways!)

You can make berry compote on the stovetop or in the oven. Both methods are easy! Here’s how to make triple berry compote (printer-friendly recipe below):

Stovetop method:

Prepare the berries. Wash 12 ounces each of three types of berries of your choice. I used chopped strawberries, blueberries, and raspberries. Add the berries to a medium saucepan or bowl along with 3 tablespoons raw cane sugar and fresh lime juice (½ to 1 lime, depending on how tart you want it). Toss to combine. Cook the mixed berries. Over medium-high heat, bring the fruit mixture to a boil in a saucepan and stir. Let it boil until the sugar has dissolved (about 5 minutes). Then turn the heat to your lowest stovetop setting and allow the berries to simmer gently for 15 to 20 minutes, until the fruit has softened a lot and the mixture has reduced in volume by about half. Be sure to stir it often as it simmers. Remove from the heat. Taste and adjust. Remove the compote from the heat and wait briefly before carefully tasting it (it will be hot). Adjust the taste to your liking, stirring in more raw sugar or honey if needed. And you can add a little more lime juice if you like it more tangy. I like my compote fairly chunky, but for a smoother texture, mash the fruit with the back of a fork or a potato masher. Allow the compote to cool for 15 to 30 minutes. It will thicken more as it rests.

Oven method (roasted berry compote):

Prepare the berry mixture for roasting. Prepare the berries the same way you would for the stovetop, by washing them, and tossing with raw cane sugar and lime juice. Spread the berry mixture in a single layer on a large baking sheet or rimmed sheet pan. Roast the berries. Place the baking dish or sheet pan on the center rack of a 375 degrees F heated oven for 30 to 45 minutes. Check the fruit every 10 to 15 minutes. You can also remove the dish from the oven and stir the fruit. When the berries have collapsed and released some juice, remove from the oven. Allow the compote to cool for 15 to 20 minutes. Like the stovetop method, the roasted berry compote needs time to cool and thicken before serving.

Storing your compote or refrigerator berry jam

Once your fruit compote has fully cooled, you should transfer it to a mason jar and close the jar tightly. Keep the compote in the fridge for up to 10 days to use as needed.

Can you use frozen fruit to make this recipe?

Yes, you can absolutely use frozen fruit in a blueberry compote or a strawberry compote (really, any berry compote)! Frozen fruit is a great option if you are short on time, because you don’t need to prep the fruit. You don’t need to thaw the frozen fruit ahead of time, either. Simply throw frozen berries into the pot with the other ingredients. Your compote mixture will take just a few minutes more to cook, but it will have a beautiful jammy texture.