Mixed Berry Compote using frozen berries
This rich and juicy mixed berry compote is so easy to make and is perfect as a topping for pancakes, porridge and even as a filling for cakes. One of the best uses for this recipe is as a frozen berry compote for cheesecake. The mix of the cream cheese of a cheesecake and the slightly sharp juicy berries is fantastic. You can use fresh or frozen mixed berries for this easy compote recipe.
What I love so much about this recipe is how juicy it is. It’s messy and fruity and works so well for a host of different recipes. I love it on pancakes for a tasty weekend brunch. I like adding a mixed berry compote to cheesecakes too.
Why you’ll love this recipe
- You can’t beat this as a fresh and juicy frozen berry compote for pancakes. The sweet berries with the hint of lemon zest is delicious against pancakes or on a fresh cheesecake.
- You can freeze this mixed berry compote to use later too!
You can use frozen or fresh mixed berries for this recipe. The mix berries I used was made up of strawberries, blackberries, raspberries, redcurrants, blueberries and blackcurrants.
The lemon zest and juice is not only added for flavour but also to help the mixed berries to turn more jammy. The lemon juice causes a reaction with the pectin which starts the fruit setting. If you wanted to make jam you would leave it bubbling a little more (you would also need a lot more sugar). A little lemon juice in this recipe really makes the finished compote really delicious.
As the fruit has fructose already it is a little sweet. As the mix of frozen berries, I had some blackcurrants and red currants which can be a bit sour, so I wanted to add some sugar. It also helps the overall sweetness be at that great level of sweet and bitter.
How to make mixed berry compote – step by step
In a saucepan add the frozen mixed berries. Break them up if they are frozen together. You can also use a mix of fresh berries.
Add the lemon zest and lemon juice and the caster or granulated sugar.
Place the saucepan on a medium-low heat and allow the frozen fruit to defrost and soften with the sugar and lemon.
Stir regularly and after 5 minutes it should have softened and started to thicken. Remove from the heat and serve straight away when it’s hot with pancakes, allow to cool for a cheesecake or add it to a sterilised jar to use later.
A quick zest of lemon adds a wonderfully sharp hint to this mixed berry compote.
Freeze this easy frozen berry compote to use later, place in a freezer safe container or bag and it will keep for a few months. Just defrost and use as you would if it were a fresh mixed berry compote.
I prefer to add it to a steralised hot jar so I can store it for a few months – it never lasts that long but it’s good to know it’s there for a quick porridge or pancake breakfast.
Mixed berry compote for cheesecake
Fresh fruit coulis makes for a perfect cheesecake topper, the sharpness mixed with the sweet flavour of the cheesecake is excellent and makes for a truly elegant dessert. Serve with a tall glass of prosecco.
Frozen berry compote for pancakes
Is your weekend really complete without pancakes? And if you fancy something fresher than bacon and maple syrup than this frozen berry is the answer! You can also swap out the berries for your favourite seasonal fruits.
Mixed berry compote for cake
Tired of jam on your Victoria sponge? Use this easy compote recipe to mix it up! Replace your jam with this easy fruit compote for an elevated afternoon tea sponge.
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- large saucepan
- chopping board
- jam jar (approximately 270 ml/ 9 oz) Sanitised by pouring in boiling water and leaving it upside down to drain.
Storing / Making ahead of time options
The thing I love about fruit compotes is that they can be kept for a long time! Once they are in the sterilized jar it can last for weeks in the fridge.
Substitutions and variations
For this recipe, I used lemon zest but for a different flavour, you could use orange or a lime.
For a truly extravagant version, add some chocolate chips once the mixture has cooled. Dark chocolate pairs perfectly with these berry flavours.
If you are using this recipe as mixed berry compote for cheesecake then I would recommend adding a flavour from the cheesecake into the compote too. For example if you are adding vanilla extract to the cheesecake you can add a little into the compote too.
FAQS for a mixed berry compote
Can fruit coulis be frozen?
Yes! Once it has cooled down place it in freezer – suitable container and freeze!
What’s the difference between coulis and compote?
The two are similar and made from the same ingredients. A berry compote is fresh or frozen fruit that has been slowly cooked with sugar and lemon. However, a fruit coulis is just a fruit compote which is pureed and strained fruit. I prefer a compote!
What can you do with coulis?
There are so many options with what you can do with coulis or compote! This mixed berry compote pairs best with pancakes. However you can also have it with cheesecake, drizzled over a hot dark chocolate brownie or even as a healthy topping for porridge.
How do you store coulis?
In a sterilized jar, you can keep the fruit compote in the fridge for a few weeks.
If you want, you can even freeze the mixed berry compote for later.
If you only want it for the next day or just until it goes cool for example as amixed berry compote for cheesecake, then you can let it cool in a bowl and then cover with cling film or a lid until it’s needed.
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Mixed Berry Compote with frozen berries
- large saucepan
- chopping board
- jam jar (approximately 270 ml/ 9 oz)
- 500 g frozen mixed berries
- 3 tablespoons caster sugar (or granulated sugar)
- 1 lemon (zest of 1 lemon and juice of half a lemon)
- In a saucepan add the 500g of frozen mixed berries.
- Add the zest from 1 lemon, along with the juice from half the lemon and the 3 tablespoons of sugar.
- Place the saucepan on a medium-low heat and allow the frozen fruit to defrost and soften with the sugar and lemon.
- Stir regularly and after 5 minutes it should have softened and started to thicken.
- Remove from the heat and serve straight away when it’s hot with pancakes, allow to cool for a cheesecake or add it to a sterilised jar to use later.
- I use one lemon for this recipe. The zest of the whole thing and the juice from half.
- Easily turn this compote recipe into the coulis recipe by putting the finished compote into a blender to make it smooth.
- Frozen mixed berries or fresh berries work for this easy compote recipe.
Please note that the nutrition information provided above is approximate and meant as a guideline only.