Simple Berry Compote

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Mini colander filled with cherries and strawberries for making homemade Fresh Fruit Compote

I hosted a waffle brunch once. It’s true.

Have you ever attended a waffle brunch? It’s a breakfast party wherein the host provides hot, fresh waffles and the guests bring his or her favorite toppings. It’s like a waffle bar, and it’s quite lovely.

You know what? You should host one yourself. And if you do, be sure to have plenty of this simple, 2-ingredient compote on hand. It’s sure to be the most popular topping of all.

Jar of homemade Simple Fruit Compote for topping pancakes and other vegan breakfasts

For my waffle brunch, my friend Lauren made a version of this compote, only she went with fresh ginger and blueberries she picked from her garden. Yes, she’s that cool.

Anyway, I’d never made compote before and she taught me how.

The concept is simple: Throw your favorite fresh or frozen fruit (berries and stone fruit work best) into a pot and add a little juice to get a sauce going. If your fruit is sour, add a little sugar. For more flavor, add ginger, cinnamon, or another spice of choice.

For this very summery version I went with half cherries, half strawberries and a splash of orange juice for a fresh citrus touch.

Cutting board with fresh cherries and raspberries for making our homemade fruit compote recipe
Cutting board and colander filled with sliced strawberries and cherries for making fruit compote

The best part? It comes together in just 20 minutes. And once it’s done, you can put it on everything:

French toast
Coconut cream PIE french toast
Ice cream sundaes

You get the drift. It’s so warm and fruity and delicious you’d never guess it was mega healthy for your bones.

Saucepan showing before and after photos of our simple homemade fruit compote
Jar of homemade fruit compote surrounded by fresh strawberries and cherries

You’re gonna love this compote. It’s

Perfectly sweet
Subtly tart
Loaded with antioxidants
& Perfect for all your breakfast-topping needs

If you make this compote, let us know in the comments or by tagging a photo #minimalistbaker on Instagram. We love to see what you’re cooking up. Cheers!

Cutting board with a jar of our simple homemade fruit compote recipe

Simple Berry Compote

2-ingredient fruit compote that requires just 1 pot and 15 minutes! Perfect for waffles, French toast, sundaes, oatmeal, and more.
Author Minimalist Baker
Spoon in a jar of Simple Berry Compote beside fresh strawberries and cherries
4.82 from 70 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (in ice cube trays)
Does it keep? 1 Week



  • 3 cups fresh or frozen fruit (we used 1/2 strawberries, 1/2 bing cherries)
  • 3 Tbsp orange juice


  • 1/4 tsp ground cinnamon
  • 1/4 tsp fresh or ground ginger
  • 1 tsp raw sugar
  • 1 tsp chia seeds (add after removing from heat)


  • Place fruit and juice in a small saucepan and bring to medium heat.
  • Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
  • Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Turn off heat and add optional add-ins at this point (cinnamon, ginger, sugar, chia seeds).
  • Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge up to 1 week or freeze in ice cube molds up to 1 month. Reheat to serve with oats, pancakes, waffles, french toast, and more!


*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 27 Carbohydrates: 6.3 g Protein: 0.5 g Fat: 0.2 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Fiber: 1.5 g Sugar: 4.2 g

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  1. momof6 says

    We LOVE this fruit compote and use it for so many things! I make it just as written, with the addition of raw sugar, cinnamon, ginger, & chia seeds. YUM!!!
    Our daughter is getting married next month and we’re having a cheesecake bar instead of wedding cake. I’d like to make this compote ahead of time to use as one of the sauce choices. Does this freeze well?

    • Support @ Minimalist Baker says

      Ooo sounds delish. We haven’t tried freezing this with chia seeds, but it should work! Congratulations to your daughter!

  2. Bec says

    Absolutely delicious with a touch of Cinnamon and raw sugar. I did add a light drizzle of maple syrup and it turned out divine! It’s going to be perfect for the Christmas pavlova!
    Thanks for the great recipe! 🥰

  3. Sami Marquez says

    Hello! How big of a serving does this recipe make? I couldn’t find it anywhere. Your handy serving tool was great but I still don’t know how big you’re considering a serving to be.


    • Support @ Minimalist Baker says

      Hi Sami! One serving should be ~2 Tbsp to 1/4 cup, depending on how much your mixture reduces while cooking. Hope this helps!

  4. Khadijah J. says

    Just made this and it came out okay, less “berry flavored” than expected and more tart than I wanted it. Maybe I used too much orange juice? Didn’t have the 3 cups of fruit, I think it only came out to about 2 cups of fruit, but still used about 3 tbsp OJ (freehanded everything). Next time I’ll use water instead of OJ. The cinnamon, sugar and ginger saved it. Great additions

    • Support @ Minimalist Baker says

      Hi Khadijah, Thank you for sharing your experience! We’re thinking it needed the additional fruit for the right amount of sweetness.

  5. Alexa says

    Used local frozen raspberries, blueberries and three strawberries (all I had left!) I was a total glut and added another cup of berries wanting more. The raspberries disintegrated all by themselves so for more of a rustic effect I’d add more strawberries or cherries. I used a whole orange and a tsp of raw sugar as the raspberries made it quite tart. Wish I could add a photo! It looks amazing. Can’t wait to use again and will definitely share the recipe with friends.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience and modifications, Alexa! We’re so glad you enjoyed the result! xo

  6. Anna Bay says

    Hi! I love making this, and I love how versatile it is! I do have a question though – when I first put the fruit/OJ in the pan and have it on medium heat, it takes sooooo long for it to start bubbling, and it takes closer to 35~ minutes to make. Am I doing something wrong? I don’t pre-heat the pan to medium heat, I just turn it on after the fruit is in. Should I pre-heat first? It’s also frozen fruit that I’m using. Thanks!

    • Support @ Minimalist Baker says

      Hi Anna, we’re so glad you enjoy it! You could try starting it at a higher heat and then reducing the temp once bubbling. Hope that helps!

  7. June says

    I just used this for a quick strawberry compote breakfast. Thank you!!

    I only soaked berries with sugar then rinsed them them. I used water to instead of OJ and left to simmer. Sprinkled with more sugar and served over French toast. Turned out very simply very lovely.

  8. kristine Simmons says

    Love this recipe. We actually add bourbon, and loads of vanilla using alot of variations of frozen fruit mixtures we typically have on hand for smoothies. We also often add juice from a decadent item which is bourbon cherries. Rather than throwing out the juice once done, we add the liquid gold to frozen berries and make the ultimate berrie compote! Lesson learned, there are no rules :)

  9. Natasha says

    So delicious! I didn’t have any juice on hand so I just used filtered water instead and added frozen blueberries, fresh ginger and basil, and a bit of coconut sugar!

  10. Kimberly says

    Initially I wasn’t certain this would thicken enough to use with the cake I was making for ds’s birthday, but adding the chia seeds did the trick! Thank you so much for this simple, low sugar alternative to all the other compote recipes out there! We paired this between layers with your gluten-free birthday cake recipe and vegan buttercream frosting. Absolutely delish!

  11. Brenda Linger says

    I really enjoyed making this because it was so simple. I used an assortment frozen berries I had in hand. It stored well in a mason jar in the refrigerator. We used the compote on crepes and overnight peanut butter and jelly oats. Delish! Thank you!

  12. Sam says

    Hi Dana! Long-time lurker and follower, first-time commenter.

    I’m curious; do you think it’d be possible to sub orange juice with apple juice, lemon juice or grape juice?

    I’m planning on making this with mixed berries; strawberries, raspberries, blueberries and black berries and I’m just wondering if that would work. Nothing against orange juice, just always willing to experiment and try various combinations.

    Also wondering if I’d be able to use an immersion blender rather than a masher?

    • Support @ Minimalist Baker says

      We think apple juice would be nice! An immersion blender should work too. Let us know how it goes!

  13. Anna Le Merle says

    I made this today and used 3 cups if assorted fresh berries (blueberries, blackberries, strawberries a d raspberries). I added a qtr tsp cinnamon and 1 tsp coconut sugar as well as the oj to the mix. Once finished I added 1 tsp chia seeds. No ginger was added. This recipe came out divine and i will be adding it to smoothies, chia puddings and porridge for breakfast over the next few days. Will make it again.

      • MK says

        Yumm! I made a batch using mixed berries. 1/2 I used with regular sugar and the other 1/2 for me with Swerve sugar substitute. I used the reg sugar one with croissant french toast for the family! The Swerve mixed berry compote on my keto waffles with peanut butter! I loved it and the family did too!! Thanks for the recipe!

        • Support @ Minimalist Baker says

          We are so glad you and your family enjoyed it! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Aileen Magyari says

    I had to orange juice soni used strawberries and raspberries and substituted the oj with lemon juice and a smidge id sugar. Omg so awesone. Getting ready to have waffle cone cookies with whipped cream, compote and topped with fresh berries

  15. carina says

    I love to put this in my breakfast parfaits. It is super easy to make ahead in bulk and delicious. I love to use a mix of frozen berries- raspberries, blackberries & blueberries.

  16. Sonia says

    Quick and easy. I used the frozen fruit in my freezer (finally!… It was more than a year ago that I purchased them…) and a juice box given to one of my kids (they don’t drink Orange Juice anyway).

    I was really happy with the outcome, I added a teaspoon of brown sugar and the chia seeds. I am keen to make more, thank you for a great and easy recipe.

    • Support @ Minimalist Baker says

      Ha- love that! We’re so glad you enjoyed this recipe =) Thanks for sharing, Sonia!

  17. Nancy says

    I make this almost every weekend with different types of fruit. Its soo good. I make it exactly as the recipe with the only change being which fruits. I highly recommend this!

  18. Nirav Patel says

    I made this for my wife with pancakes for Mother’s Day and she loved it! Thank you for such a simple and easy to follow recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nirav. We are so glad she enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Kristina Christian says

    I love your recipes! ? This recipe is perfect. ?I didn’t know about flaxseeds, thank you so much for teaching us. Thank you so much for sharing all of your awesome recipes! ???
    Can this recipe be canned, for a delicious and beautiful DIY gift, or to extend shelf life?

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words, Kristina! We’re so glad you enjoy our recipes! We haven’t tried canning it, but it should work. Let us know if you try it!

  20. Esther says


    If I chose to freeze the leftovers in ice cube trays do I fill each tray with compote, freeze and then thaw when it’s time to use them?Or toss it right away into the microwave? Does it need extra water or juice when unfreezing?

    • Support @ Minimalist Baker says

      Hi Esther, you can thaw in the fridge, on the stovetop, or in the microwave. It shouldn’t need any additional water/juice, but if it seems like it does, feel free to add it. Hope that helps!

  21. Kristin says

    This might be a stupid question but I’m new to using chia seeds (made a chia seed pudding last week for the first time!) when you say add chia seeds do you mean chia seeds that have already been soaked? Or chia seeds as they are and they will absorb the juice from the compote? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope! Just raw (unsoaked) chia seeds. They will absorb juice from the compote and thicken it!

  22. Amanda says

    Could I substitute lemon juice instead of orange juice, and perhaps add more sugar to balance that or will it not work?

  23. MARSHA SHARP says

    We are home bound due to the virus scare and I had a cake mix for Angel Food cake but wanted something to go with it. I had frozen strawberries and frozen blue berries. They are both cooking as I type. I did add sugar to sweeten slightly. I am also dealing with it being very watery so I’m letting it cook without a lid for a little longer than called for. Looking forward to a special treat this afternoon!

    • Beth says

      I made this today! Strained out the remaining pulp and seeds. It was soooooo good.

      I used over ripe frozen blueberries and some bagged frozen strawberries. I cooked it down a little more because I like a bit of a thicker sauce. Will definitely make this again!

  24. Iz says

    Hi I love fruit compote but every time I make it it’s very watery. I generously use strawberries and blueberries and a bit of honey. I generally don’t see people comment on it being too watery so I think there is something I could do differently. Other than using cornstarch what suggestions do you have.

    • Support @ Minimalist Baker says

      Hi Iz, you could try adding chia seeds at the end to help it thicken. Otherwise, we’d recommend cooking uncovered to evaporate more liquid. Hope that helps!

  25. Erin Jackson says

    I made this as a pancake topping and our family loved it. The refrigerated leftovers were amazing mixed in with vanilla yogurt and granola for homemade yogurt Parfaits!

  26. Judy Clark says

    Hi Dana, I made your compote with 2 cups frozen blueberries and 2 T oj and it is perfect plus No Added Sugar!!! I made it to go with the chia pudding for breakfast and dessert but also used as a toast topping. . . . Yummmmm!!

  27. Anita says

    Just made it and it’s delicious!!
    I’ve cut out added sugars for a little while and so I was making the compote to have with natural yogurt for dessert! It is very yummy and quite luxurious, though a bit tart without the addition of sweeteners. I used frozen summer berries (which included red currants and blackberries as well as strawberries, raspberries, blueberries…).
    I suspect the cherries might sweeten it a bit more, but I couldn’t find them.
    Very easy to make!

  28. Lynn says

    This was perfect. I used a punnet of blackberries and a punnet of raspberries. 2 tablespoons orange juice. No sugar. I try not to eat too much sugar. I loved it and so did my Grandkids. Over ICECREAM, waffles, and for brekky with muesli and yoghurt. Perfect consistency without thickening.

  29. Sarah says

    I made this, it worked great! I had no orange juice, so I used grapefruit juice, added cinnamon and ground clove (just a bit) and it was wonderfully yummy!!

  30. Toni says

    Was very simply to make. I doubled the recipe in fear of not having enough…wrong… hahaha. Enough compote for a year! Thank you for the recipe

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Toni. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Sarah says

    Thank you for breaking this down so easily for someone who has never made a compote before and wanted to try it! I didn’t have juice, but used water and sugar and lemon juice with my berries, and I just tasted as I went and it came out absolutely beautiful and delicious, went great on crepes. You took the fears away and made it so simple, thanks again!

  32. Tami says

    This recipe is a keeper! I used frozen fruit so I needed to add thicker at the end. I added 1 tbsp of aarowroot powder. I served it with pound cake whipped cream. So yummy!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kelly. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  33. Dana Chalamet says

    This is very close to what I make (I also add blueberries). Never made enough to have to store, so curious as to how long this will last in refrigerator? Thanks so much! :)

  34. Belinda says

    This was my first time making compote, and the recipe could not have been any easier! I used one cup of frozen raspberries and blueberries and a squeeze of lemon juice (no oranges on hand!), and 15 minutes later I had a thick, tangy and lovely compote to add to my morning oatmeal! I LOVE this recipe and I cannot wait to make it again :)

  35. Dolly says

    I made this and it turned out to be a soupy mess. It needed a thickening agent of some type. I made exactly as the instructions said and i had to throw it out. My waffles were a soggy mess. The compote I get at a local restaurant is nice and thick and sits on top of my waffle without sinking in too much. I was hoping for something similar with this.

  36. Katherine Paus says

    How long does this last in the fridge? I’m thinking this is perfect to make on Sunday for weekday breakfasts while it’s -20 out :)

    • Support @ Minimalist Baker says

      Up to 4-5 days. Freeze after that (which you can do in an ice cube tray for more serving-size appropriate portions)!

      • Harry A says

        It never lasts 5 days in our refrigerator :o) We do not use the seeds. There are so many delicious possibilities with this recipe. It is never ending. If it doesn’t thicken just use a little water and a little bit of corn starch. Just remember the more that you use, the thicker it will get. Another good thing is you can use as much (within reason) or as little sugar as you like or none at all.

      • Anne-Marie says

        Awesome! Thank you for the explaination about how to save this and freeze it in ice cubes. I am looking forward to making this. I love that it doesn’t have any added sugars. Will report back once I have tried.

  37. Kristen says

    I loved this! And will stick to 3 T juice (I tried 4 and it was too liquidy). I used all blackberries with orange juice, added a little honey and some cinnamon and it was great. Wish I knew a clever way to get the blackberry seeds out, but the flavor was delicious! Thanks Dana

  38. Michelle says

    Yum! I just made this with frozen strawberries, lime juice instead of orange juice, and 2 tsp of sugar (I might use maple syrup next time). Eating this on top of chia pudding right now!

  39. Nilia Maharaj-Budhoo says

    Hi I live in the Caribbean where Strawberries and Cherries are very very expensive. What tropical fruits can I substitute to make this compote?

    • Support @ Minimalist Baker says

      Hi Nilia! You can use a variety of fruits and berries to make a compote. Depending on what produce is available in your region, you can tailor the recipe to fit your liking but you could use peaches, blueberries, raspberries, or even apples. Hope this helps!

    • Barbara Gorman says

      Some earlier posts include banana in their adapted recipes, combined with some other berries, and one poster said that mango works nicely, but papaya is too dense.

  40. Sara says

    I’m making this right now! I had about a cup of mixed strawberries and peaches leftover after dinner, and I was like, “I’ll make jam out of them!” but after looking at all the sugary pectin jam recipes, I realized what I really wanted was just simple compote. I added a bit of orange juice and just added quite a bit more cinnamon than I meant to…. I hope I didn’t ruin it! ? It smells GREAT though! And I haven’t had much cinnamon since I went plant-based 4 months ago, so I think it will be lovely tomorrow! I’m going to add some Chia seeds at the end. I’ve never used them before! :)

  41. Zo says

    Had some waffles I froze a couple weeks ago and needed a quick breakfast for my boys. I made this (mostly for me) with strawberries and blueberries. I didn’t have orange juice, so I used CHERRY Juicy Juice. It was amazing and soooooooo simple. My picky son, isn’t a fan of blueberries, but my youngest loved it. Thanks.

  42. Sarah H says

    Just made this for breakfast on pancakes. Used frozen blueberries and Stevia instead of sugar. Yum! Hubby loved it too. ? he pulled out the syrup before starting in case he didn’t like it. The syrup wasn’t opened.

  43. Pamela says

    I love making this compote! I use whatever berries are in season and on sale and double or triple the recipe. I’ve made single berry flavors and mixed berry flavors. It freezes really well and makes a terrific homemade gift. Straight blueberry with orange juice is my favorite. This has become one of my favorite go-to recipes!

  44. Dona G Omanoff says

    I make this just using berries, water, honey and chia seeds. I refrigerate in small mason jars and then I can bring with me for healthy and delicious eating. So many ways to enjoy not just cakes or waffles!

  45. Maggie Barnes says

    I made this with equal parts strawberries, blueberries, and bing cherries. No sugar. No juice. Added a little vanilla bean. Served it over brownie “cake” with whipped ganache icing. It was a big hit. ?

  46. Susana Reuder says

    Delicious! I’ve been following you guys for awhile now and all the recipes I tried turned out so good! Gratitude and appreciation for your work! Here in Norway is berry season now and we are blessed with different types of berry bushes in our garden. Made this today with my kids( 4 yrs and 22 months) and they enjoyed so much the process. Going to do again for sure!
    Greetings, Susana, Alex and Cecilie ;-)

  47. KAYLA says

    I used marionberries and raspberries I needed to use up, and added some brown sugar and pumpkin spice. Its delicious and was super easy to make after referencing this recipe! Thank you! I’m excited to try it on my marionberry cornbread!

  48. Annie says

    Hot damn! This was so easy and so yummy! I used some strawberries that were starting to look a little busted and threw in some TJ’s frozen berries. I added a splash of TJ’s maple, a touch of cinny, and some minced fresh ginger. Bomb!

  49. Lesley says

    Hi there!

    Just tried it out and it’s super simple and yummie!

    I was wondering if this would work with mango and chia seeds?

    Love your recipes!

    • Support @ Minimalist Baker says

      Hmm we haven’t tried it but if you give it a try, report back on how it goes, Lesley! Good luck!

  50. Koty says

    Made this tonight with fresh Hood strawberries and my house smelled wonderful! Can’t wait to use in yogurt and overnight oats this week.

  51. Nicki says

    Yummy! 5 stars and holy cow, so easy. Made this tonight so I can add it to my overnight oats in the morning. My grandmother used to make something similar to this but used dried apricots and added water, stewing them. She put a teaspoon of the mixture in the center of brown sugar thumbprint cookies before baking. Alas, her cookies were not vegan. hint hint ;)

    • Nicki says

      Update: I just put a big glob of the compote on top of my chocolate mug cake, and that was a solid decision. Yes!

    • Support @ Minimalist Baker says

      Hi! Up to 4-5 days. Freeze after that (which you can do in an ice cube tray for more serving-size appropriate portions)!

  52. Kathryn says

    love this fresh fruit compote. Have you ever made a compote from canned fruit that can be layered and then put into a dark place to ferment? With ice cream, this compote is so delicious. Back in the mid to late 1960s to early 1970s this type of “liquor” was something of a “rage”. Any ideas about this? I also believe that this compote turned liquor could be made with fresh fruit too.

    • Support @ Minimalist Baker says

      Hi Kathryn! We haven’t tried doing that but it sounds like a great idea! I’ll add it to our recipe request list :D

    • Support @ Minimalist Baker says

      Hi Nishma! Up to 4-5 days. Freeze after that (which you can do in an ice cube tray for more serving-size appropriate portions)!

  53. TONI ELLEX says


  54. says

    I made it, I loved it! Simple tasty, had it with cheesecake. Complimented each other well. Added all the extras, very flavorful.

  55. Lisa Emiljanowicz says

    I made this when I realized I didn’t have any topping for waffles this morning. So simple and tasty!

  56. Lauren says

    We love to turn our kompot into a juice! In a large pot we boil water and add fruit. We let the fruit boil for about a half hour let cool and strain out the fruit. We sometimes add sugar depending on what fruit we are using but it is a great way to control how much sugar we give to the kiddies! Just made your way and it came out great! Cant wait to make your coconut yogurt to pair with it!

  57. Jill says

    I made this tonight, my husband loves a cherry topping to his cheesecake but I have only had the pie filling kind that is way too heavy/sweet. Made this for a compromise and we both love it and swear we will never go back! I recommend the small amount of sugar and touch of cinnamon noted as optional. Thank you for this!! ❤️❤️❤️

  58. Elizabeth says

    I am wondering about making a chocolate compote, do you know if it is possible to can a compote with chocolate in it?

    • Support @ Minimalist Baker says

      Hi Elizabeth! I am not sure as we have not tried it, but if you do, please let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Elizabeth! I am not sure as we have not tried it, but if you do, please report back on how it goes!

  59. Lorraine says

    I have used fruit like this too without adding juice and placing it in the middle of phillo dough and crisscrossing the dough to make a strudel. It’s great. I have also used to make fruit tart cups with fresh whipped cream ontop. Tons of things you can do with it ?

  60. John Taylor says

    Hello! Love your recipes! Was wondering why you wait until the compote comes off the heat to add the chia seeds. I know those little suckers will soak up tons of the liquid but does heat change how they operate?

  61. Anne Buggy says

    Nice- I had fresh black raspberries from my garden, a few blueberries and strawberries, so I used those. Another recipe that I saw first used a little butter and brown sugar, and fresh squeezed lemon juice. Next time I will try honey. I also saw a hint that someone added a touch of Chambourd, which I had so added 1 Tb. I was delicious over my GF waffle! Thanks for posting.

  62. Marie says

    Enjoyed strawberry compote on my french toast this morning. Recipe was so easy to follow. All I used was o j and brown sugar ( about 1/4 c). Easy! Easy! Delicious! No need for syrup.

  63. Don Peterson says

    Great recipe! I made my compote in the rice cooker with some peaches and plums that are in season along with a half cup of orange juice and a banana. The best yogurt topping ever!

  64. Alison says

    I cobbled together equal parts strawberries, raspberries, and apple chunks (note to self: peel the apples next time before cooking [I know, rookie mistake]) to come up with enough fruit for this compote and it is DELICIOUS. Sweet but not too sweet, a little bit of a kick, the perfect topping for chocolate pie!

  65. Brenda says

    Such an easy recipe to follow, although I didn’t have orange juice so I used a couple teaspoons of lemon juice. I used some fresh strawberries and blueberries and put the compote in the bottom of half pint jars. Next I’ll add the creamy honey yogurt to the jars that I have incubating in my Instant Pot!! Can’t wait!!
    Thank you for posting your recipes!!

  66. HeatherAnn says

    Compotes are so yummy!! My boss makes them around holidays and gives them as gifts. these are really similar to the recipe, minus the additional optional ingredients, but just as healthy and with no weird name preservatives

  67. Astha Pawar says

    Hi…. This looks super simple and yummy!! If we want to make it in a good long will it last in the refrigerator??

    • Support @ Minimalist Baker says

      Hi! Up to 4-5 days. Freeze after that (which you can do in an ice cube tray for more serving-size appropriate portions)!

    • Support @ Minimalist Baker says

      Hi! You can store leftovers in a sealed bag or container at room temperature for 1 week, or in the freezer for up to 1 month. Happy cooking!

  68. Jennifer says

    I’m very late to this party, but fruit compote is so delicious I couldn’t help but comment: I live in cranberry country, and since fresh cranberries are so tart they’re near unpalatable, I’ve found they turn out best cooked like this. Pair them with strawberries and honey, raspberries and maple syrup, or my recent favorite, red grapes and apple cider!

  69. Gem (Breakfast and salads) says

    I just discovered strawberry compote and made my easy version using only strawberries and some spices. So yumms! Thanks for the ideas for how to use it. I think they will taste so yummy on waffles and maybe even on banana nice cream!!

  70. Mary says

    Just made it with peach nectarines blueberries and mix of frozen fruit and 3 tablespoons of pineapple juice
    Deliciou just sampling it
    Love gluten free and used minimal sugar

  71. Lizabet says

    I made it with Lakewoo Organic Pure Cranberry Juice. It had no sugar, whatsoever, but I added extra sugar in my compote. I also put in some Lemon Extract, about 1/2 tablespoon. It came out delicious. I love finding recipes and experimenting with them. This is an awesome recipe!

  72. Toni says

    I am currently on the Whole 30 program and wanted something different to serve with my banana pancakes (bananas, coconut flour, eggs, cinnamon–that’s it!). I found this and used what I had in my fridge–blueberries and peaches. Loved it! So simple and tasty! Didn’t miss the sugar at all. This is a great way to use an overabundance of fruit, I am sure, and I will definitely make this again. Cheers!

  73. Charles Chin says

    I bought strawberries on sale 9 months ago. I trim the green leaves and stem, and simply purée them in a 1980s blender. I don’t blend it into water, but a little chunky. I add 4-5 packets of Splenda and I put them in a clean Ball jar and freeze them. I defrost a jar and have been enjoying them over the winter and I’m just finishing my last one from August. Now that’s it’s spring, I’m gonna do it all over.

  74. Natasha Marshall says

    I am planning on making this tomorrow for breakfast however, I am wondering if I I could pour the compote directly onto the pancakes shortly after it has been made? Or do it have to be cooled in the fridge before to get a certain consistency?


  75. Nimrah says

    I’m excited to try this after watching the kids on master chef junior out me to shameeeeee. I never knew it was this easy! I went to go make some and saw my OJ box in the recycling. Can OJ concentrate be used and how much would you suggest? Thanks!

  76. recipefinder says

    I made this recipe using cherries and blueberries. I don’t really like orange juice, so I used peach concentrate (no sugar) and it came out great!

  77. Lana says

    Love love this compote recipe.
    I pour this compote on top of whole milk plain greek yogurt. Mmm mmm such bliss! Even my 8 month old baby enjoys his yogurt with this compote!

  78. Richard Gotzen says

    We hosted a waffle brunch for our family on Christmas Day yesterday and made your compote as a topping option. It was a huge hit! I used fresh strawberries and cherries (both in peak season here in Australia) and added 200 grams of fresh blueberries along with one teaspoon of demerara sugar and 1/4 teaspoon ground ginger. An instant family favourite. Thank you for the recipe.

  79. Al Fabrizio says

    This looks so awesome, but I doubt much that my two little guys would warm up to the texture of cooked fruit. I suspect that I might whiz the whole business in a food processor and pour over pancakes or waffles.

    So thanks for that.

    PS – I like your writing style.

  80. Sisi says

    I really like the fruit compote what I used for my compote was diced strawberries ,persimmon fruit and for the liquid I squeezed some juice from two oranges i added some cinnamon alil sugar and butter and I topped over my cinnamon pancakes with cheese eggs and turkey bacon❤❤ !

  81. Julie says

    I remember my mom doing compote and she would just keep it going, adding fruit now and then. I have her recipe and it clearly said to NOT refreidge and hers is a no cook. Mix a canned fruit (drained apricots) and almost 2 cps sugar and let sit 2 weeks, then add next one ( peaches) and sugar, wait 2 weeks, then repeat with pineapple and then maraschino cherries and wait 2 weeks each, then can use and keep it going adding fruit as like. I did the 1st step, and 1 week in it is molded. I was worried about fermenting causing too much gas and popping lid so had a container with an air escape. Really bummed about the mold. Has anyone ever done a no cook, fermented one like this? I had wondered about mold happening. I would love to do this version from my childhood. Suggestions??.

    • sandra says

      I think your mum made rumtopf. Topping up with dark rum after each addition of fruit. That would prevent it molding. Hoefully im right.

      • Julie says

        Thanks for replying. No I am sure there was no rum as we had no alcohol in the house and the recipe was very clear. Sigh, still looking….

  82. Tara says

    Hi Dana. As an acupuncturist I often recommend clients to make chunky compote and eat with a spoon as a dairy free alternative to yoghurt. This is such a lovely recipe thank you for sharing. I live in Kenya and with ref to a previous post on your site, pineapple and ginger compote or tree tomato and passion fruit compote (I think you guys call tree tomatoes tamarillos) are great tropical alternatives to berries.

    • Jeannie M Thomas says

      Have you tried coconut yoghurt? I was looking for a recipe and came across this blog … she has a wonderful recipe for it which had a link to this compote as a suggested serving idea … win – win!!

  83. Sapan says

    I love compotes, and I try to make them whenever I make pancakes, waffles, or french toast. My problem is that I live in a place where we don’t easily get the traditionally “compote-able” fruits, like berries, cherries, peaches, etc. (I live in India)

    Are there any tropical fruits that you recommend for use in compotes? Can bananas go into compotes?

  84. Susie Q says

    Excellent, simple recipe! I used fresh-picked blueberries and some cherries and the optional cinnamon add-in for our pancake topping this morning and it was a hit! So delicious and easy to make! Thanks for sharing this recipe–we will be using it a lot, I suspect, with the 18 lbs of blueberries we picked yesterday!

  85. Sarah Smith says

    This sounds amazing and super simple! I have a family member that has a lot of cherries to get rid of, would this be able to be canned?

  86. Laura says

    So I plan on making a black-forest cake for my dad’s birthday using a recipe that I tried back in November for mom’s birthday. Everyone LOVED it, so am pulling it out again. This time, I would like to use a compote/jam instead of Ed’s pie filling. Based on the recipe, how much compote do you think I should make? Plus, is there anything else that I could use instead of orange juice?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can sub any other juice. As for the amount, it’s hard to advise because I’m not sure what size of cake you’re making. But the good news is, if you make extra you can use it on waffles and everything else breakfast related! It’s kind of a win win. Best of luck Laura.

  87. Space Chick says

    BERRY PIE CRAVING – compote to the rescue. I was desperate for some kind of berry pie quick. Having no pie crest ready and wanting a quick dessert, I made my first compote. I cooked mine in the microwave for 3-4 minutes, cooking the apple for 3 and added the blackberries in the last minute. this compote did not disappoint. One satisfied Mama here.

    I used 1 fresh apple, 1/2 cup if blackberries, 2 tbls of brown sugar, cinnamon, and 1 tsp. vanilla.

    Add apple, peeled, cored and sliced in 2 inch pieces in a microwavable bowl, add 2 tbls. of brown sugar, 1 or 2 tsp of vanilla and a generous sprinkling of cinnamon, 1/8 cubp of water (or any juice you have on hand). Cook on high for 3 minutes. Add blackberries for the last minute.

    Happy, happy, happy!

  88. rahmah mohammad says

    I made this lovely compote with red grapefruit juice because I had not one orange on the fridge, ginger n a little turbinado (bad spelling) sugar. I poured it over chia pudding. First time for both. My taste buds are happy this morning! Thanks so much

  89. Sandie says

    So excited! Making sugar free cheesecake for my hubby today & am going to make a strawberry compote to put on top
    Thanks for making me look good!

  90. Amy says

    The perfect christmas breakfast – Panettone French Toast with fruit compote and whipped cream!
    I cook mine with a little butter and coconut oil… I think it lets it caramelize a bit… sometimes I add a little sherry.

  91. Julia says

    Omg. A waffle party. Of course. That sounds like so much fun!
    Also I make this kind of sauce all the time for French toast! It’s my favourite sweet breakfast topping.

  92. Danielle says

    Just made this to go on waffles for breakfast. Delicious and so easy! I love that there’s no added sugar. There’s no need! I used blueberries and blackberries. Fabulous.

  93. Erica @ Cannella Vita says

    Lovely! That’s such an awesome idea… I hope I get to host a “waffle bar” someday!

  94. Megan @ The Nutrition Addiction says

    THE POWER OF THE COMPOTE. When it comes to waffles, kicks syrup in the face if you ask me. And if you’re always running out the door like moi, you do this entire thing in the microwave. I’ve never made it with orange juice though, always honey, great tip to mix it up!

    • SanLoMommy says

      I am brining my mini-waffle iron, waffle mix, and toppings for a work brunch tomorrow. I was just going to bring fresh strawberries an raspberries, but will have to try to make compote. Like the idea of using honey and the microwave too since I won’t really have time to make it on the stovetop.

  95. Houda says

    Amazing recipe, thank you ! The problem is, I can’t find Chia seeds where I live. Can I use ground flaxseeds instead ?
    Thank you ! :)

  96. Shelby T says

    I actually have hosted a waffle brunch! It was great fun, but would have been way better with this compote. So I guess that means I’ll have to host another!

  97. De says

    Oh this sounds/looks amazing! I was just trying to figure out what to do with the last of a rather large batch of peaches. You may have just given me my solution!

  98. Medha @ Whisk & Shout says

    Compotes have always been something that I was afraid of because of the big fancy name… I never knew that they were this easy to make! I seriously want to contribute to a waffle brunch now!

  99. Katy says

    A waffle brunch sounds like so much fun! This compote would make a delicious topping. I’ve made compotes before but only ever thought of using them on ice cream. Great idea!

  100. Anetta @ The Wanderlust Kitchen says

    WOW this looks incredible! Photos are so gorgeous. I think I need to go dig through my freezer…

  101. Alissa L Saenz says

    Well now…I’ve hosted numerous waffle brunches, but was totally unaware of the tradition that guests bring toppings. I love this idea, and this topping sounds perfect. I am so emailing this to all my friends and telling them to bring it next time ;)

  102. Lisa @ Simple Pairings says

    Love how simple this recipe is, and especially how you used orange juice as the sweetener. I find that nature’s candy (fruit) rarely needs added sugar! I bet this compote is wonderful on top of waffles.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Agreed! I have some waffles coming soon that you’ll want to cover with this compote!

  103. jenna @ just j.faye says

    Oh, this looks fantastic! I am going to make it this weekend. Do you think it would work to add in some fresh basil or mint with with fruit or would the herbs get weird heated up?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Um YES. Do it! It will make this even more delicious. With the addition of herbs, however, add them at the very end of the cooking time, and the sooner you can use the compote up the better!

  104. Tom @ Raise Your Garden says

    Wow I never heard to a compote before and now I need to try and make one. That would be great poured over my pancakes in the morning.

  105. Maryea {happy healthy mama} says

    I love compote. I’ve found sometimes the fruit has enough juice and no extra liquid is needed. Just fresh fruit! A fabulous way to use up the fresh summer berries. I love the waffle party idea. I’m filing that away for the future.

  106. Danielle @ Chits and Chats and Chocolate says

    I’ve been wondering about compotes! This sounds delightfully delicious; I’ll wonder no more!