Easy Frozen Berry Compote – 3 ingredients

Easy frozen berry compote that is so quick and easy to whip up using just three ingredients. Made with delicious berries, this flavorful recipe can be used in dozens of ways – making it a perfect staple for every kitchen!

❤️ Why you’ll love this recipe

Ready to learn a super easy recipe that can be customized a dozen different ways and used to dress up your favorite desserts or even breakfast dishes? This post will give you all the tips you need to make a fruit compote. Here’s why you’re gonna love it:

So quick and easy – This recipe is just 3 ingredients and takes merely 30 minutes from start to finish. Show me a more simple recipe.

Convenient and delicious – There’s just something real special about having a jar of homemade compote/jelly in the fridge that makes you want to make that stack of pancakes on Sunday morning so that you can lather ’em up with with this goodness.

Extremely versatile – It will spice up your breakfasts and desserts. Take a look at the Top Tips section below for all the delicious ways you can use this compote recipe!

Excellent way to use fresh and/or frozen fruit – I’ve made this recipe both ways and lemme tell ya, nothing beats a quick way to use fruit that’s going bad, or to use up fruit you’ve had in the freezer because it was going bad. 🙃 

Full of nutrients – This recipe is made with all natural, wholesome ingredients. The more colors we consume in our diet, the more nutrients the body gets!

Jump to:

• ❤️ Why you’ll love this recipe
• 📋 Ingredients
• 🥣 Instructions to make frozen berry compote
• 📖 Variations & Common Questions
• ⏲️ Storage for frozen berry compote
• 💭 Top Tips
• Easy Mixed Berry Compote

📋 Ingredients

This recipe is easily the most simple one I’ve got for ya. Just 3 simple ingredients and then heating until it smells magical. That’s it.

• Mixed berries – Fresh or frozen will both work for this recipe. I used strawberries, blueberries and cherries (technically a stone fruit, but resemble berries in terms of texture and flavor) – I also tried this recipe with just strawberries and raspberries and it was equally as delicious!
• Lemon juice – Lemon juice helps round out the flavors of this recipe, while also preserving it for a bit longer in the refrigerator. However, lime juice or even orange juice would work great as well. Go easy with this ingredient and adjust to your liking, as the compote could come out more tangy rather than sweet.
• Maple Syrup – I use maple syrup to keep this recipe refined sugar-free, but you can use any preferred sweetener of choice. Honey, monk fruit, or raw cane sugar would work well for this recipe.

While I used strawberries, blueberries and cherries in this recipe, please feel free to use whichever combination of berries or fruit you have available.

🥣 Instructions to make frozen berry compote

You can make this berry compote both on the stovetop or in the oven, as both methods are quite easy! However, I made this recipe using the stove-top method. I’ll share both ways of making the recipe:

Stovetop Method:

• Prepare the berries by washing them.
• Chop any large berries (like the strawberries) until you get them all roughly the same size.
• Add the berries into a medium saucepan and bring to a boil over medium-high heat. allow to boil for 3-5 minutes, then turn the heat to low and let the fruit simmer for 15-20 minutes, stirring often. The fruit should be softened and the mixture reduced in volume by about half.
• Once the fruit has cooked down quite a bit, gently mash the fruit using a potato masher until you reach your preferred consistency. Some prefer a very smooth compote, but I prefer my compote slightly chunky so I mash the fruit just a little.
• Mix in the maple syrup and lemon juice until you reach your desired sweetness and taste.
• Allow the compote to cool for 20-30 minutes. It will continue to thicken as it rests.

Oven Method:

• Preheat the oven to 375F and line a baking sheet with parchment paper.
• Prep the berries the same way you would with the stovetop mixture, washing and chipping until you get roughly the same size. Spread the berries on the baking pan.
• Roast in the preheated oven for 30-40 minutes, checking the fruit every 10 minutes or so. Once you see the berries collapse and juice coming from them, remove from oven and allow to cool for about 10 minutes.
• Place the roasted berries in a large bowl and mix in the maple syrup and lemon juice. Allow to rest for another 10-20 minutes so the compote can thicken before serving.

📖 Variations & Common Questions

What kind of flavors and variations could I make?

Literally any fruit would give you a superb compote when boiled down and mixed with just a little sweetener! Feel free to get creative with what’s in season and what you have available. Here are some other fruit compote ideas that will taste spectacular:

• Apple pie compote – apples and cinnamon combination=delicious
• Peach compote
• Blackberry compte
• Cranberry compote – such a good one around the holiday season!

Can I use a different sweetener?

Sure thing. Honey works just as well as the maple syrup, especially if you’re wanting to keep it more natural and refined-sugar free. Monk fruit will also keep that additional sugar content low. Raw can sugar will work great. I have yet to try this with alternative sugars, like stevia, but please do let me know how it turns out if you try it!

Can you use frozen fruit instead of fresh berries to make this recipe?

You betcha! Absolutely you can use any frozen fruit that fits your fancy. Frozen fruit is an excellent option if you’re short on time, or just had some tossed in the freezer to keep it from going bad (I can’t be the only one who has tons of fruit in their freezer for this very reason).

The best part about using frozen fruit is that you don’t need to thaw the fruit before making this recipe, either. You’ll actually save time since you won’t have to wash the fruit! Just make it the same way the recipe calls for and adjust the time a little as it might take a bit longer to cook all the way through.

⏲️ Storage for frozen berry compote

Once the compote has cooled completely (and you’ve taken a few bites of it by itself because it’s so darn delicious), transfer the mixture to a jar that will be able to be sealed completely. A mason jar, old canning jar, or a small Weck jar like I’ve used works great. The compote will keep in the fridge for up to 2 weeks to use as needed.

If you decide to make this recipe, please leave a comment letting me know what you think and be sure to tag us on social media at @livinginflux so we can share your post!