With their sweet flavor, ripe juicy blackberries are perfect for making a compote. They are easy to simmer into a thick syrup to pour over just about any dessert you can think of. This recipe is easy to convert to a sugar free, low carb option as well.
Why this recipe is just so good...
- It only uses a few ingredients and needs about 15 minutes and it's done!
- So simple to make it more syrupy rather than chunky. Just cook a bit longer and strain through a sieve.
- Blackberries are full of antioxidants and so healthy for you.
- For a low carb option, switch out the granulated sugar for sugar substitute and you are good to go.
- We are using fresh blackberries for this recipe. You can try other berries in your compote. This seasonal food guide will tell you when fruits are in season. But if you prefer, you can use frozen berries. Don't defrost them, just cook in the pan with the other ingredients.
- Use regular sugar, or for a low carb option, use a sugar substitute the compote will be just as delicious!
- A tiny pinch of cinnamon give a flavor boost to the recipe but is very mild.
- Fresh lemon juice is preferred for the best citrus flavor.
- To thicken the compote, you can use some cornstarch or xanthan gum for the low carb version.
Step by Step Directions
- Into a medium saucepan, combine the blackberries, lemon juice, sugar and cinnamon.
- Heat over a medium heat and stir gently to mix. Bring to a low simmer and cook for about 10 to 15 minutes.
- Sprinkle the cornstarch or xanthan gum over berries and stir as the compote thickens.
- Remove pan from heat and cool before serving.
We serve our compote without straining the blackberries since we like it more chunky. But if you want to, simply pour compote into a strainer and press down on the berries. It will be more like a thinner syrup than a compote but there will be much less seeds.
You can keep the compote in the refrigerator for 3- 4 days. Or store in the freezer in an airtight container for up to 2 months.
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Sweet, ripe juicy blackberries are so delicious simmered into a thick syrupy compote. Serve over your favorite pound cake for a yummy dessert.
- 2 cups fresh blackberries, washed *
- 2 tablespoons sugar or sugar substitute ( I used Monkfruit) **
- 2 tablespoons lemon juice
- ⅛ teaspoon cinnamon
- 1 teaspoon cornstarch ( I used ⅛ -¼ teaspoon xanthan gum)
- Into a medium saucepan, stir the berries, sugar, lemon juice and cinnamon over medium heat.
- Bring to a low simmer and cook for about 10 -15 minutes, stirring as it thickens.
- Sprinkle the cornstarch or xanthan gum over compote and stir to mix well. Cook for another minute or two.**
- Remove from heat and let cool before serving.
*You can use frozen berries. Don't defrost them, just cook as directed. They make take a minute or two longer.
**For a low carb option, use xanthan gum. Don't use more than ¼ teaspoon or it could change the texture of the compote.
*** Taste the compote as it is cooking. If you like it a bit sweeter, just add a few more teaspoons of sugar.
****Store in refrigerator up to 4 days or freeze in airtight container up to 2 months.
This recipe makes about 1 cup. There are about 8 servings, allowing for 2 tablespoons of compote per serving.
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Keywords: low carb fruit dessert, fruit syrup, puree',