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    Home » Breakfast | Brunch

    Mixed Berry Compote

    By Robyn | Published: Feb 19, 2021 | Modified: Jul 30, 2022

    TO THE RECIPE
    pin for no added sugar mixed berry compote showing bowl of compote with plain yogurt, extra compote to the right side

    This easy mixed berry compote recipe with strawberries and blueberries contains no added sugar, is ready in 5 minutes, and is a delicious topping for pancakes, ice cream, yogurt and more!

    white bowl in centre filled with berry compote. Strawberries, blueberries and a slice of orange are around the sides
    Jump to:
    • Why we love this healthy berry compote
    • How to make sugar free compote:
    • Recipe FAQ
    • My Tips for Success
    • Uses for berry compote:
    • More Easy Fruit Dessert Recipes:
    • Berry Compote

    Why we love this healthy berry compote

    • It’s quick and easy.
    • Naturally sweetened – no sugar needed!
    • It’s a great recipe for wilting or tired looking berries, saving on food waste.
    • Can be enjoyed for breakfast, dessert or a snack.
    Showing the ingredients for the berry compote: a bowl of fresh blueberries and strawberries, and a small bowl of orange juice to the right, a segment of orange just visible

    How to make sugar free compote:

    1. Wash your berries, chop the strawberries in half or quarter then add them to the pan with the blueberries and orange juice.
    2. Gently simmer for 5 minutes until the berries are tender.
    3. Enjoy warm or cold.

    Gently heating strawberries and blueberries with orange juice brings out the sweet flavour of the berries meaning this compote doesn’t need any sugar.

    two images: the left showing the uncooked berries in the pan, the right showing the cooked berries and their juices

    Recipe FAQ

    How long will compote keep?

    Up to 4 days in a covered container in the fridge.

    Can I freeze berry compote?

    Yes you can! Freeze in individual portions and freeze up to 2 months.

    What’s the difference between compote and coulis?

    A compote is a chunky sauce made out of fruit or vegetables, whereas a coulis is a thick smooth sauce where the fruits or vegetables are pureed.

    What fruit can I use in compote?

    You can use just strawberries, or add cherries, raspberries and blackberries. You might need to add a little honey or maple syrup when using these tart berries.

    Can I use frozen berries?

    Yes you can, but they are often less sweet than fresh berries so you may need to add a little honey or maple syrup.

    white bowl of berry compote taken at 45 degree angle to show shine on compote. Berries are faded in the background

    My Tips for Success

    • This is a small batch recipe, but can easily be doubled or tripled.
    • Don’t boil the berries for too long – heating them gently brings out their sweetness and flavour, but boiling it too long can take away some of that lovely berry flavour.
    • Add some spice – a little vanilla or pinch of ground cinnamon is a delicious addition.

    Uses for berry compote:

    • Serve with muesli or sugar free granola with yogurt.
    • Add to granola cups with yogurt.
    • Serve on top of ice cream.
    • Spoon on top of plain yogurt.
    • Serve with pancakes or drop scones
    bowl of compote and plain yogurt as serving suggestion, with extra compote on the side

    This post was originally published in September 2018. It has been updated with more information and new photos. The recipe remains the same.

    More Easy Fruit Dessert Recipes:

    • Eton Mess
    • Cherry and Almond Cake
    • Passionfruit Ice Cream
    • Black Forest Eton Mess

    Berry Compote

    Author: Robyn

    This no added sugar berry compote is a delicious way of using up tired looking berries.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Breakfast, Breakfast | Brunch, Dessert
    Cuisine Modern english/modern australian
    Servings 4 people
    Calories 19 kcal

    Ingredients
      

    • 1 ½ c 180g strawberries and blueberries
    • 1 tablespoon fresh orange/tangerine juice.

    Instructions
     

    • Hull the strawberries, quartering the larger ones, halving medium ones.
    • Place them in a small saucepan with the orange juice, then heat gently over a medium heat. Bring to a gentle simmer, and cook for 5 minutes.
    • Enjoy warm or cold.

    Notes

    Servings: You can easily scale up the recipe.
    Fruit: Raspberries, cherries, blackberries all work well too.
    Storage:
    • Fridge – Keep in a covered container for up to 3 days
    • Freezer – Freeze in portions for up to 3 months

    Nutrition

    Calories: 19kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 91mgFiber: 1gSugar: 3gVitamin A: 15IUVitamin C: 34mgCalcium: 9mgIron: 1mg
    Keyword berry compote, leftovers, mixed berry compote, no added sugar recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Easy Homemade Pizza Sauce
    Thai Basil Pesto »

    Reader Interactions

    Comments

    1. Deon Van der Walt says

      March 03, 2021 at 4:19 am

      Dear Robyn- 1st: thank you for sharing your nice and easy recipe! LOVE the pictures also! I’m living in the Western Cape in South Africa where we are still enjoying summer. I was looking for something to go with Madagascar (vanilla) ice cream when your recipe caught my eye. I used assorted frozen berries. The orange made it taste a tad to sour for me so I used Muscavado brown sugar and thickened it just a little with come corn flour. The taste came out exactly how I imagined it! Thanks again!

      Reply
      • Robyn says

        March 05, 2021 at 7:56 pm

        Thats so great to hear you enjoyed the recipe Deon! Love the idea of serving the compote with vanilla ice cream too 🙂 the perfect summer dessert! And thankyou for your lovely comments also!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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