Mixed Berry Compote

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Ingredients
  • 4 cups fresh berries
  • 1/4 cup sugar
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp orange juice concentrate
Instructions
  • If you’re using strawberries, remove the stems and cut the berries in halves or quarters, depending on size. Wash all the berries.
  • Add the berries and sugar to the inner pot. Stir to start dissolving the sugar. Add the lemon juice and orange juice concentrate (if using)
  • Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 2 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Unlock the lid. Taste the berries (carefully—they’re hot) and adjust the sugar if necessary. The berries will be soupy, but will thicken up slightly as they cool. If you prefer a thicker compote, you can strain off some of the juice (it’s great mixed into sparkling water) or cook the fruit further to evaporate some of the liquid.
Notes
  • Double It: Double all ingredients, keeping the cooking time the same.
  • Use In: You can top the Ricotta Cheesecakes (page 152) with these berries instead of the balsamic strawberries, mix into the Steel-Cut Oatmeal with Cranberries and Almonds (page 22) after cooking, or stir the compote into Small-Batch Yogurt (page 164).
  • Per Serving
    Calories: 60;
    Fat: 0 g;
    Carbohydrates: 15 g;
    Fiber: 3 g;
    Protein: 1 g;
    Sodium: 1 mg
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