Compote With Frozen Berries Recipes
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MIXED BERRY COMPOTE
This simple Mixed Berry Compote, made with frozen berries, is so easy and quick to whip up and can be enjoyed all year round. It is flavored with a hint of lime and is the perfect topping for all kind of breakfast like pancakes, waffles, oatmeal, and yogurt.
Provided by Trang
Time 15m
Number Of Ingredients 4
Steps:
- Add frozen berries, sugar, salt, and lime zest to a medium sauce pan and cook over medium heat stirring occasionally until the mixture comes to a rapid boil. Continue to cook stirring constantly until the mixture reduce in volume and thicken. This will take about 12 - 13 minutes total.
- Remove from heat, allow compote to cool and transfer to a jar. Refrigerate up to a week.
Nutrition Facts : ServingSize 4.8 oz, Calories 91 kcal
EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)
Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!
Provided by Samira
Categories Breakfast Condiment Dessert Side
Time 7m
Number Of Ingredients 3
Steps:
- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g
EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
COMPOTE WITH FROZEN BERRIES
Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.
Provided by NicMG123
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
- Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 17.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 5.9 mg, Sugar 14.3 g
MIXED BERRY COMPOTE
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min
Categories Sauce Berry Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
BLUEBERRY COMPOTE
This blueberry compote recipe is simple but absolutely delicious, the best way to use fresh or frozen blueberries. Perfect on pancakes, French toast, biscuits, or simply by the spoonful, we have a jar of this blueberry compote in our fridge at all times - it's that good (and easy to make!).
Provided by Cheryl Malik
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- In heavy 1-quart saucepan, combine water, sugar, lemon zest, 2 cups blueberries, and lemon juice. Bring mixture to boil, then reduce to simmer. Simmer, stirring occasionally, until mixture reaches mostly liquid consistency and blueberries have burst, approximately 7 to 8 minutes.
- Add remaining 1 cup blueberries to saucepan. Simmer 6 to 7 minutes, or until mixture has deep violet coloring. Remove from heat and let cool. Serve warm or at room temperature with desired entrées.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 2 g
BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
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- In a medium pot mix the apple juice, the sugar, the cinnamon stick, 1 teaspoon of the lemon zest and all the lemon juice. Bring to a boil over a medium high flame. When the sugar has dissolved, add the cloves. Cook 2 minutes more uncovered.
- Add the frozen blueberries and strawberries. Mix well. Over a high flame, bring back to a boil. Cover and lower the heat to a simmer. Cook 5 minutes. Turn off the heat and let the fruit and spices sit for 10 minutes. Before serving, remove the whole spices. Serve compote warm or at room temperature either on its own, or spooned over Almond Pound Cake or our Low Sugar Angel Food Cake.
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- In a medium sauce pan, heat oil, coconut or brown sugar, and orange juice. Mix until the sugar dissolves, then add in the vanilla and frozen berries. Bring to a slight boil over medium heat and begin reducing until berries are thick and syrupy—stirring occasionally.
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- In a medium saucepan, combine 1 cup blueberries, honey, lemon juice and vanilla extract and gently mix. Heat over medium heat, stirring occasionally for 10 mins.
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- 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!
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- Place the Mixed Berries, Lemon Juice and Brown Sugar in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes with the lid on.
- Remove the lid and leave to cook for another 10 to 15 minutes. The fruits should have reduced but still be chunky.
- Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks or in the freezer in a plastic container or freezing bag for a few months.
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