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
Pouring mixed berry compote onto a stack of gluten-free pancakes

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 72 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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My Rating:

  1. Deb says

    The taste is great, but mine stuck horribly. I had to pick out of my waffle iron bite by bite. I washed the iron and brushed with olive oil, and second waffle was the same. I’ve never had anything stick like this before. Any suggestions on what ingredient caused this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry your waffles didn’t turn out right, Deb. Which waffle recipe did you make? It’s showing you commented on the berry compote, so we’re not sure!

      • Deb says

        I made 7-Ingredient Vegan Gluten-Free Waffles. I used 1/2 Bobs 1:1 flour and 1/2 almond flour and agave for the sweetener. The taste is great, I ate all the pieces from the waffle maker. I ended up finishing the batter in the skillet.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ah, got it! Almond flour isn’t as absorbent as that gluten-free flour blend, which would cause the batter to be too wet and stick. It would work better to use all Bob’s 1:1 flour. Or if wanting to include almond flour, you could try using more of it. Hope that helps for next time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sya, it’s not quite thick enough for that, but perhaps if you cooked it down more!

  2. Lorissa says

    I have used this a handful of times and absolutely love it! Never knew how easy it could be. Love it on top of crepes or waffles. Why buy the stuff full of sugar at the store when you could make your own ❤️

  3. Kat says

    Used 2 cups of blueberries and 1 cup of blackberries, the Oj, ground ginger, ground cinnamon, chia seeds and didn’t add sugar…. Chefs kiss!! So delicious!! Thank you!!

  4. Kelly Monette says

    How big is a serving? I’m planning to make this as a topping for a cheesecake bar. One serving on a cheesecake bar is probably only about 2 tablespoons.

  5. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. 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! 🥰

  7. 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.


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  8. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  11. 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.

  12. 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 :)

  13. 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!

  14. 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!

  15. 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!

  16. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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

  18. 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

  19. 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.

  20. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. 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!

  22. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  23. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  24. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  25. 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!

  26. Amanda says

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

  27. 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!

  28. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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!

  30. 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!!

  31. 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!

  32. 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.

  33. 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!!

  34. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  35. 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!

  36. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  37. 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! :)