This is my absolute favourite use for frozen berries. This summer berry compote is an all-round winner. Great for jazzing up porridge, yogurt, delicious stirred into cupcake mix or even spread on toast.

I’m a berry fiend, can’t get enough. It’s my sweet tooth I shouldn’t wonder but unless it’s the height of summer fresh berries aren’t the most economical, even then they’re pretty pricey. Frozen berries area a solution of sorts. I do love a punnet of fresh berries when they’re in season but buying in bulk frozen is certainly convenient.

This recipe is very versatile. You could mix and match the berries to suit your taste or what’s available off the shelf. I tend to up the raspberries because they are my favourite but almost anything works – believe me, I’ve tried!

I don’t tend to make this very sweet. I prefer that it be quite tart but again, that’s personal preference. You could up the sugar or cut down on the lemon juice as you prefer (I would add a splash of water if you do, just to compensate).

Baobab powder is another improvised addition. I have taken to including it for the rumoured health benefits. It doesn’t necessarily compromise the taste (maybe it’s a touch bitter) but I figured, it can’t hurt.


For a tub of compote to last a couple of weeks:

  • 800g Frozen berries – I typically use 400g mixed summer berries and 400g raspberries
  • 2 tbsp coconut sugar or sweetener of your choice
  • 3 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp baobab powder

Add frozen berries to a large saucepan over a relatively high heat. There’s no need to defrost them if you haven’t time, straight from the freezer works just fine.

Leave the berries for a few moments before adding the lemon juice, coconut sugar and vanilla extract. Stir well to coat the fruit in sugar and to prevent sticking to the bottom of the pan.

Once the fruit has begun to soften, add the baobab powder. Again, stir to coat the fruit evenly.

Leave on the high heat for five more minutes stirring occasionally to prevent sticking.

Turn down the heat to a simmer and leave to stew for 20-30 minutes. I like my compote to be slightly thinner than jam consistency so take it off the heat at this stage. The compote thickens in the fridge so don’t worry if it is a little slack when you decant it.

The compote keeps well in the fridge for a couple of weeks though, there are so many lovely ways to use it, it may not last that long.


Try yogurt with compote, cacao nibs, toasted coconut and fresh blueberries.

Or… look out for my summer berry cupcakes recipe up soon!


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