Berry Compote
Berry Compote
Big Girl Pants Shop
10 minutes
927
Berry Sauce
If early summer had a flavor, it would be berry.
Strawberry, blueberries, and later, blackberries growing in the wild, are stamped in my mind when it comes to summer flavors. I have fond memories of picking berries with my young children and slathering frozen raspberry jam on fresh baked bread at my grandma's house when I was a kid.
Berry compotes comprise some of my favorite cinnamon roll fillings and toppings on pancakes and ice cream. Try the blueberry compote in my Blueberry Lemon Cinnamon Rolls and the strawberry compote in my Strawberry Cheesecake Cinnamon Rolls. They will not disappoint!
Ingredients
2 cups fresh or frozen strawberries, quartered, blueberries, or blackberries
1 cup sugar
1-2 Tablespoons fresh lemon juice
zest of half a lemon
2 Tbsp cornstarch
2 Tablespoons water
Directions
In a medium saucepan combine berries, sugar, lemon juice and lemon zest. Bring to a light boil, stirring often, and reduce heat to low and simmer until they are tender, about 5-8 minutes.
You can use a potato masher to mash them into smaller pieces if desired.
Combine cornstarch and water in a small bowl to make a slurry. Add it to the berries and simmer for 1-2 minutes as sauce thickens. Remove from heat and let sauce cool completely.
Store in a glass jar in refrigerator for up to 2 weeks.