Cherry, Strawberry, & Raspberry Compotes

Summer is a wonderful time to enjoy berries in season. Each berry comes and goes and then another takes it place.  I call this sunshine in a jar. Compotes have larger chunks of fruit, lower sugar, and a small amount of water. The fruits boil and then reduce with a touch of cornstarch. Compotes aren’t canned and for that reason, the small amount of sugar.

They can be eaten warm or cold and are kept in the fridge for up to 2 weeks or in the freezer for up to 2 months. They are delicious on toast, alongside a piece of cake, the fruit portion of a yogurt parfait, paired with a nice cheese and crackers, and absolutely delicious over ice cream or mixed into homemade ice cream. The possibilities are endless and so simple. Berries can also be combined. Strawberry/raspberry compote with a splash of balsamic vinegar is wonderful with fresh mozzarella cheese. Enjoy the summer berries and the sunshine in a jar!!!

 

Cherry Compote

 

INGREDIENTS:

• 2 cups of pitted cherries, rinsed
• ½ cup water, divided
• 2 tablespoons coconut sugar (or preferred sweetener), more or less to taste preferred
• A pinch of salt
• 1 teaspoon tapioca starch or cornstarch
• ¼ teaspoon almond extract or to taste

DIRECTIONS:

1. Cut the cherries in half. Place in a medium pot.
2. Add ¼ cup of water, sugar, and salt to pot and bring to a boil over high heat. Lower the heat to medium and simmer for 15 minutes, crushing with a masher while simmering. Cherries should be soft and reduced.
3. Whisk the tapioca starch or cornstarch into the remaining ¼ cup of water and add it to the pot. Stir until thickness desired. 
4. Remove from heat and add the almond extract.
5. Let cool and transfer to clean, sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from TheEndlessMeal

 

Strawberry Compote

 

INGREDIENTS:

• 1 pound strawberries, rinsed, patted dry and hulled.
• 2 tablespoons coconut sugar (or preferred sweetener), more or less to taste preferred
• 3 tablespoons orange juice or water, divided
• 1 teaspoon tapioca starch or cornstarch
• Splash of balsamic vinegar (optional)

DIRECTIONS:

1. Rinse the strawberries, pat dry and hull. Cut in half and place in medium pan.
2. Add sugar and juice or water. Bring to a boil, reduce the heat to low and simmer, mashing to desired consistency, between 5-10 minutes.  
3. Whisk 1 teaspoon tapioca starch or cornstarch into the remaining juice or water and stir until desired thickness. Turn off heat.
4. Add a splash of balsamic vinegar if desired.
5. Let cool and transfer to clean sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from TheSpruceEats

 

Raspberry Compote

 

INGREDIENTS:

• 2  cups rinsed fresh raspberries
• 2 tablespoons coconut sugar (or preferred sweetener) more or less to taste preferred
• 1 tablespoon lemon juice
• 2 tablespoons water, divided
• 1 teaspoon tapioca starch or cornstarch

DIRECTIONS:

1. Add raspberries, sugar, lemon juice and 1 tablespoons of water to a medium pot and bring to a boil. Reduce and simmer, mashing slightly to desired consistency and stirring constantly.
2. Whisk 1 tablespoon of water with the tapioca starch or cornstarch and stir into raspberry mixture until desired thickness.
3. Remove from heat and cool, then transfer to sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from veggiedesserts.com