This Refined Sugar-Free Mixed Berry Compote is warm, vibrant, and bright. It’s so easy to make and delivers bold, fruity goodness in every spoonful. It’s the kind of simple, wholesome topping you’ll want to pour over everything from ice cream to oatmeal to yogurt!

Refined Sugar-Free MIXED Berry Compote

I live in the Northeast, and I usually love being in a place that experiences all four seasons. Well… that depends on how cold the winter gets!

One thing I do struggle with? Seasonal fruit. I miss crisp watermelon in January and juicy oranges in June. But since I know myself, I’ve found a solution: I wash, chop, and freeze summer fruits ahead of time, or I stock up on frozen varieties so I can enjoy them any time of year.

One of my favorite ways to use frozen fruit is by making healthy, and dare I say it, decadent compotes. These sweet and versatile toppings let me savor the best of summer, no matter the season.

If you’ve ever wondered about the differences between compotes and their fruity relatives, like jam, jelly, coulis, chutney, and marmalade, let me break it down for you!

• Compote: Unlike jam, compotes are lower in sugar and involve a slower cooking process. They’re more about highlighting the natural flavor of the fruit than preserving it for long periods.
• Jam: Made from crushed whole fruit and cooked with sugar, jam is meant to be preserved and lasts much longer than a compote.
•  Jelly: Created from fruit juice, jelly is heated with acid and pectin to achieve its firm, smooth texture, you know, like that cranberry jelly that appears every Thanksgiving!
• Coulis: A silky, thinned-out fruit sauce that’s smooth and perfect for drizzling over desserts.
• Chutney: Typically made with spices and vinegar for a savory-sweet flavor. I’m Indian, so growing up, I ate a lot of mango chutney. It is SO good. I might just share a recipe for that soon!
• Marmalade: Usually made from citrus rinds, giving it that bittersweet punch of flavor.

I love a good jam or jelly, but compote is on another level because there are a TON of things you can do with it. So, allow me to introduce one of my favorites, my Refined Sugar-Free Mixed Berry Compote!

This recipe is stress-free to make. The ingredients may be simple, but berries make the perfect compote, and the taste is deep and rich. Whether eaten hot or cold, it’s always zesty, vibrant, and luscious.

HOW I MADE-OVER THIS COMPOTE:

Unlike many recipes, I don’t add refined sugar or cornstarch. And you’d never guess this compote is made without a ton of added sweeteners or thickeners. Fruit is already sweet, so why mask nature’s candy with processed sugar? I’ve seen recipes that call for half a cup (or more) of sugar, but I let the berries shine. I also skipped the cornstarch slurry. Fruits naturally contain pectin, which helps them thicken beautifully as they cook.

Berries are more than just delicious. They’re packed with fiber, antioxidants, vitamins, and minerals. Cinnamon offers many of the same benefits and may even help reduce cardiovascular risk.

So go ahead and indulge. This is one delicious dessert topper you can enjoy without guilt!

This recipe is refined sugar-free, nut-free, dairy-free, gluten-free, egg-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Frozen mixed berries
Ceylon cinnamon
Rosewater
Vanilla bean powder
Monk fruit/Stevia or sweetener of choice

THIS IS HOW YOU’LL MAKE IT:

Pour 6 bags of frozen mixed berries into a large pot over medium-low heat. Let them cook for about 20 minutes to start defrosting. I like the blends that include strawberries, blackberries, blueberries, and raspberries. If you prefer one type of berry over another, feel free to substitute a bag or two for your favorite.

I use organic berries since they’re always on the Environmental Working Group’s (EWG) Dirty Dozen list. Trader Joe’s organic mixed berries are reasonably priced and one of my go-to options.

After 20 minutes, reduce the heat to low and let the berries cook slowly for about an hour. As they begin releasing their juices, stir in the cinnamon, vanilla bean powder, and rosewater. This helps the flavors distribute evenly throughout the compote.

Now, did I really say rosewater? Yup. Just trust me. It won’t taste overly floral. When paired with the cinnamon and fruit, it adds a delicate, rounded note that makes this compote special. You can find rosewater at many retailers, and I’ve had great results with every brand I’ve tried.

Cinnamon is what gives this recipe its warm, intense flavor. You can reduce the amount if you’d like, but I love how it balances the natural sweetness of the berries. I also use vanilla bean powder in many of my recipes. You can find it with my Amazon link or at Whole Foods. I’m also a big fan of Frontier Co-op’s Ceylon cinnamon, which you can also purchase at Whole Foods or other natural food retailers.

As always, I don’t add much sugar. Depending on how sweet your berries are, you may not need much. Taste the compote at this stage and adjust to your preference. If it needs a touch of sweetness, add a few sprinkles of pure monk fruit (with no erythritol) or stevia. You can also use maple syrup, honey, or coconut palm sugar. Start with ¼ cup and increase if needed. I don’t recommend date sugar or syrup, as they may overpower the other ingredients. I haven’t tried this recipe with honey yet, so let me know if you do.

Now for the easy part: let the compote simmer low and slow for 2 to 3 hours with the lid slightly ajar to allow steam to escape. This gentle simmer is key. It lets the flavors deepen and come together beautifully. Stir occasionally and enjoy the scent of warm berries and cinnamon throughout your home.

Once the compote has finished cooking, let it cool to room temperature. Taste again and adjust for sweetness if needed. If I’m in the mood, I pulse it 2 to 3 times with an immersion blender for a slightly creamy, thinner texture.

Give it a final stir and admire how thick and glossy it is, all without refined sugar or starch. Now go ahead and put it on everything… and enjoy every bite!

SERVING SUGGESTIONS:

I love spooning this mixed berry compote over healthier versions of vanilla ice cream, cottage cheese, pancakes, yogurt, baked oats, waffles, French toast, or overnight oats. It adds a fruity punch to almost anything.

Sometimes I fill up a bowl with compote and top it with crunchy granola for a quick, nourishing breakfast. Or if I’m craving dessert, I’ll spoon some into a ramekin, add a crumble topping, and bake it in the oven.

And honestly? I often just enjoy it on its own by the spoonful. The possibilities are endless with this versatile, berry topping!

SUBSTITUTIONS, TIPS, AND NOTES:

Because I’ve gotten a few frostbitten blueberries before, I taste-test a few from each bag before adding them to the pot. It’s a simple step that helps preserve the overall texture of the compote.

I also don’t use any keto sweeteners in my recipes. I’m not a fan of erythritol or other sugar alcohols. They tend to upset my stomach, and I prefer sticking to real, whole foods. If I’m not using pure maple syrup or honey, my go-to is pure monk fruit. It offers a natural sweetness without the side effects.

STORAGE AND LEFTOVERS:

This compote will stay fresh in the fridge for 10 to 12 days. If I’m not planning to finish it in time, I freeze a portion in a sealed container. It keeps well for 6 months or longer. When reheated, it tastes even better!

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Dessert ideas, check these out!

5 Minute Healthy’ish Bourbon Sauce
Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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