Our Favorite Berry Compote Recipes

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

At Kitchen Kneads we carry a full line of everything you’ll need to create berry compotes or any other fun recipes.  Stop by or check out our online store for more great products!