Mixed Berry Compote

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Have you wondered what is the difference between jam and compote? You are not alone, I am with you. πŸ˜€ I tried going through a lot of material I could find on Googlema (or GGma πŸ˜‰ ) and got even more confused. Hehe… What I could understand is to get jam, fruit is cooked with sugar in its natural juices till it releases pecitin and becomes like a homogeneous mixture. I have experienced that while I have made strawberry jam. There is a time when we need to stop cooking, the time when the fruit is all pulped up and gets a bit sticky. I feel in a compote, you don’t need to wait till the stage. You can stop cooking it when the fruit is all mashed up and looks pulpy. There is no requirement to check any consistency as such. Then there is something called coulis as well. Coulis is more like a thick juice. You cook the fruit in some water till nice and pulpy and then pass it through the sieve to only collect the thick juices. This looks amazing with set desserts like pannacotta. Sometimes I do feel that cooking and eating doesn’t really need so much of complication, wouldn’t you agree? πŸ˜‰

 

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This mixed berry compote that I am sharing with you is amazing on its own or as topping to your cheesecake or your simple breakfast, by just spreading it on a toast. I have used a mixture of berries available in my pantry but you can make using it with just one or two, as available and as you wish. The blackberries and blueberries buried the coloring of the strawberries and raspberries in this compote, but the flavors were amazing! Try to use original vanilla extract or even if you have vanilla pods, nothing like it. The flavor and the smell of the vanilla in the compote is just too good. As soon as my compote was ready, the first thing I did was to mix it up with yogurt and cornflakes and I had an amazing breakfast. You can see it in the below picture, doesn’t that look great? πŸ™‚ Without beating too much around the bush, moving off to the recipe…

 

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Pin
5 from 2 votes

Mixed Berry Compote

Course Spreads
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 2 cups mixed berries I used blackberries, raspberry, blueberries and strawberries
  • 1/2 cup sugar
  • A pinch salt
  • 1 tsp vanilla extract

Instructions

  • Combine all ingredients except the vanilla in a saucepan and set aside for 15 minutes.The berries will release its fluid.
  • Keep on low flame and cook the mixtures, stirring occasionally and smashing the fruits with the ladle to get a homogeneous mixture.
  • The compote is ready when the mixture is dried up and is all mashed up, not necessarily completely.
  • Switch off the flame and stir in the vanilla extract.
  • Allow to cool completely before transferring into a clean glass bottle.
  • Keeps good for a week when stored in refrigerator.

 

Join the Conversation

  1. 5 stars
    What a great idea! It’s easy to make yet delicious at the same time!

    1. Rafeeda AR Author says:

      Thank you so much Lavues…

    1. Rafeeda AR Author says:

      Thanks Beena…

  2. nice way to enjoy ur breakrast.. Yum!

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

    1. Rafeeda AR Author says:

      Thank you so much Fami for posting that link… πŸ™‚

  3. nice one rafeeda, i have not tasted it

    1. Rafeeda AR Author says:

      Thanks a lot Babitha…

  4. I make compote almost refined sugar free so like them a lot, especially berry compote.

    1. Rafeeda AR Author says:

      Thank you so much Balvinder…

  5. 5 stars
    Thanks for letting me know the difference between compote and jam (fruit preserve here). Compote is also good over pancakes and ice cream πŸ™‚ Yours look absolutely gorgeous. Love the color.

    1. Rafeeda AR Author says:

      Yes, you could literally use compote over anything sweet, even waffles… πŸ™‚ Thank you so much Viki…

  6. Wow! Nice recipe.

    1. Rafeeda AR Author says:

      Thanks Rumana….

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