• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Condiments

    Frozen Berry Compote

    Published: Oct 24, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Frozen berry compote on a stack of pancakes, on a table.
    Frozen berry compote on a stack of pancakes.

    This Frozen Berry Compote recipe is the perfect way to use frozen mixed berries. Use it on breakfasts, desserts, pancakes, waffles, and more! It's simple to make and requires just a few ingredients.

    A table with a plate of pancakes topped with frozen berry compote.
    Frozen berry compote

    Fruit compote is a simple dish made by cooking fruit in sugar and water until the fruit is soft and the mixture has thickened. It can be made with any type of fruit you enjoy.

    This recipe uses frozen mixed berries to make an easy compote that can be used in many different ways!

    I always have a stash of frozen berries in the freezer - for smoothies, baked goods, on yogurt or oats - and of course, a quick compote!

    For this compote, frozen berries (whatever variety you have!) are cooked in sugar and water until they soften and release their juices. The result is a sweet, thick fruit compote that's perfect for spooning over pancakes, waffles, yogurt, ice cream, and more.

    This frozen berry compote can be made with any type of frozen berries you like or you can add additional fruit such as mango, cherries, or apples!

    For more compote recipes, try Grape Compote, Cranberry Compote, Strawberry Compote, Cherry Compote or these other Fruit Compote Recipes.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More Fruit Compote Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    Frozen berry compote is made with just 4 simple ingredients you can find anywhere.

    This is a great way to use an abundance of frozen berries you may have in your freezer.

    You can use different types of berries or fruit. I love winter berries or any mixed berries.

    Use different types of extracts to change up the flavor!

    Ingredients

    • Frozen Mixed Berries - A blend of frozen berries can usually be found in the frozen section of most grocery stores. You can also use berries that you've picked and frozen at home. It might have blueberries, blackberries, or raspberries, among other varieties.
    • Sugar - Adds additional sweetness to the berries and helps thicken the compote.
    • Water - Thins out the berry mixture to keep it from sticking.
    • Vanilla Extract - Adds light and fragrant vanilla flavor throughout the compote.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this Frozen Berry Compote recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Frozen berries and sugar in a pot.

    Boil the berries: Add all ingredients to a saucepan over medium-low heat and stir well. Bring the mixture to boil for about 5 minutes, stirring often to stop it from scorching the bottom of the pan.

    Simmering berry compote.

    Reduce and thicken: Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.

    Cooked compote in a pot.

    Cool and store: Serve warm or allow to cool and store in a sterilized jar in the fridge for up to 5 days or freeze for later use.

    Top tips

    If your frozen berries are stuck in a big block, let them thaw enough in order to break them apart. This will ensure they cook evenly.

    Make sure you are stirring the pot often as the mixture boils. This will help keep the sugars from burning at the bottom of the pan.

    If you want a thicker compote, cook it for a few minutes longer. For a thinner compote, add an additional splash of water.

    The mixture will thicken as it begins to cool.

    Serving Suggestions

    While the sauce is still warm, pour over a serving of vegan waffles or vegan pancakes for a berry breakfast.

    Use it as a topping for a serving of ice cream for dessert.

    Layer it into a parfait of yogurt and granola in a glass, for an extra sweet flavor. Try it with Homemade Granola with Chocolate and Coconut or Gingerbread Granola.

    Spoon it hot or cold onto oatmeal or yogurt for fruity flavor.

    Variations

    Use different types of berries including raspberries, blackberries, and blueberries.

    Substitute the sugar for honey or agave nectar.

    Add a splash of freshly squeezed lemon juice for tartness.

    Instead of vanilla extract try using other flavor extracts including almond, coconut, or lemon.

    Looking down at pancakes topped with berry compote.

    Storage

    Cooled compote can be stored in a clean and sterilized jar in the fridge for up to five days.

    You can also freeze compote in an airtight container for up to two months. When you're ready to use it, let it thaw overnight in the fridge or place the frozen compote into a saucepan over low heat and cook until warmed through.

    FAQs

    Is compote the same as jam?

    While compote and jam are both fruit cooked in sugar, compote is made with larger pieces of fruit while jam is made with crushed or puréed fruit. Jam also has a higher ratio of sugar to fruit and can be stored much longer in a sterilized jar.

    Can I make compote with fresh berries?

    Yes, you can use fresh berries to make compote. Simply reduce the cooking time as fresh berries will cook quicker than frozen berries.

    What can I do with compote?

    Compote is delicious served over pancakes, waffles, yogurt, oatmeal, or ice cream. You can also use compote to make a fruit galette or pie.

    More Fruit Compote Recipes

    • Blueberry Compote
    • Peach Compote
    • Raspberry Compote
    • Mango Compote
    • Cherry Compote
    • Kiwi Compote

    📖 Recipe

    A table with a plate of pancakes topped with frozen berry compote.

    Frozen Berry Compote

    Kate Hackworthy | Veggie Desserts
    This simple frozen berry compote recipe requires just a few ingredients! Compote is perfect on pancakes, waffles, ice cream, or even stirred into your morning yogurt.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 0 mins
    Cook Time 15 mins
    Total Time 15 mins
    Course Condiments, Dessert
    Cuisine American
    Servings 6
    Calories 43 kcal

    Equipment

    • Small pot

    Ingredients
     

    • 2 cups mixed berries frozen (200g)
    • 2 tablespoons sugar
    • 2 tablespoons water
    • ½ teaspoon vanilla extract

    Instructions
     

    • Add all ingredients to a saucepan over a medium/low heat and stir well. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
    • Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
    • Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

    Nutrition

    Calories: 43kcalCarbohydrates: 10gProtein: 0.2gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 28mgFiber: 1gSugar: 8gVitamin A: 24IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Condiment Recipes

    • Apple Frosting
    • Cheese Sauce
    • Easy Refried Beans
    • Cherry Syrup
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      October 27, 2022 at 2:29 pm

      5 stars
      I always seem to have several different bags of frozen berries and this recipe is perfect to make something different with them. Thanks!

      Reply
    2. Michelle

      October 27, 2022 at 2:00 pm

      5 stars
      So simple and pretty. My kids love putting it on ice cream

      Reply
    3. Janessa

      October 27, 2022 at 1:36 pm

      5 stars
      This frozen berry compote was so easy and the perfect addition to our morning waffles!

      Reply
    4. kushigalu

      October 27, 2022 at 12:16 pm

      5 stars
      I totally love this berry compote. Looks deliicous.

      Reply
    5. Mahy

      October 27, 2022 at 11:54 am

      5 stars
      This is my favorite thing ever to put on top of my morning pancakes. I literally can't eat those without it anymore!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts