In today’s post I’m sharing a gorgeously simple berry compote recipe. This recipe was adapted from a strawberry compote recipe by fellow blogger Isabella King, creator of the blog Coriander Queen.
Sadly Isabella passed away earlier this year, aged just 29. Our food blogging community wanted to do something to remember her so we decided to each choose a recipe of Isabella’s to recreate and share on our own blogs in tribute to her and in celebration of her life.
Though I never had the chance to meet her in person, I will always remember Isabella as a really lovely, friendly part of our community. She was always positive and cheerful, even when undergoing cancer treatment, and always ready to support others whenever she could. She will be greatly missed.
We hope that you will enjoy all of Isabella’s lovely recipes as much as we have – do pop over to have a look at her blog or check out my fellow food blogger’s recreations of Isabella’s recipes at the end of this post.
Going back to the compote recipe, this simple compote is perfect for adding to natural or plain Greek yogurt for a healthier option than shop-bought flavoured yogurt. It has a short, simple ingredients list so you know exactly what goes into it and you can control the sugar level by adding honey to your preference (or miss it out altogether if wanted). Layer it with granola and yogurt for a delicious breakfast parfait that feels like a real treat, or add it to your porridge, overnight oats or pancakes, waffles, ice cream and other desserts – this one simple recipe has a multitude of uses.
Easy Berry Compote
- 150g strawberries
- 150g raspberries
- 1 tbsp lemon juice (or to taste)
- 1 tbsp honey (or to taste)
Wash and hull the strawberries, then cut into bite sized pieces.
Place the strawberries and raspberries in a saucepan. Add the honey and gently heat on a medium setting. Add the lemon juice, a little at a time to taste – you may find you don’t need the whole tablespoon’s worth, depending on how sweet your berries are.
Bring the compote slowly to a simmer, then turn down the heat to low and stir.
Continue to cook on a low heat for 3-4 minutes, stirring occasionally. Transfer to a bowl and leave to cool.
Store covered in the fridge for 2-3 days or freeze portions in an ice cube tray until ready to use.
Notes: Isabella preferred her compote to include the whole fruits (and I quite agree) but if you prefer a smooth compote you can sieve it before cooling. You could also mash the fruit while cooking for a texture compromise that’s somewhere in between.
I hope you enjoyed this recipe, do have a look through the other recipes posted today by my fellow bloggers in remembrance of Isabella too – we hope that her memory will always live on in the wonderful recipes that she created.
Easy 5 ingredient pesto tomato tart on Amuse Your Bouche
Globe artichoke with balsamic dip on Natural Kitchen Adventures
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts
Peanut butter chocolate chip cookies on Tin and Thyme
Arancini (risotto balls) on Coffee & Vanilla
Rich coffee cupcakes on BakingQueen74
Gingerbread cupcakes with orange buttercream on The Veg Space
Marmalade and ginger loaf cake on The Crafty Larder
Ginger and oat cookies on Kavey Eats
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect
Crispy fried halloumi on Supper In The Suburbs
Chocolate fridge cake on Jo’s Kitchen
Chocolate almond butter cookies on Rough Measures
Eggless chocolate chip cookies on Simply Sensational Food
Boozy decadent hot chocolate on Fab Food 4 All
Easy no bake blackberry cheesecakes on Casa Costello
Best coriander / cilantro recipes on Fuss Free Flavours
Elderflower and vodka cocktail slush on The Hedgecombers
Fruit flapjacks on The Petite Cook
Tomato, garlic and prawn spaghetti on Hungry Healthy Happy
Lemon drizzle loaf cake on Penne For Your Thoughts
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins
Caipirinha on Lovely Appetite
Easy Berry Compote
- 150 g strawberries
- 150 g raspberries
- 1 tbs lemon juice (or to taste)
- 1 tbs honey (or to taste)
- Wash and hull the strawberries, then cut into bite sized pieces.
- Place the strawberries and raspberries in a saucepan. Add the honey and gently heat on a medium setting. Add the lemon juice, a little at a time to taste - you may find you don't need the whole tablespoon's worth, depending on how sweet your berries are.
- Bring the compote slowly to a simmer, then turn down the heat to low and stir.
- Continue to cook on a low heat for 3-4 minutes, stirring occasionally. Transfer to a bowl and leave to cool.
- Store covered in the fridge for 2-3 days or freeze portions in an ice cube tray until ready to use.
If you enjoyed this simple recipe, please pin it, or for more delicious breakfast ideas, check out the Healthy Breakfast Recipes section here on the Eats Amazing blog or follow my Healthy Breakfast Ideas Pinterest board for fresh and seasonal inspiration all the year around.