Mixed Berry Compote

By: Janet Zimmerman

Mixed Berry Compote
This compote is a delicious, versatile fruit mixture you can use in breakfasts or desserts. Because different berries have different sweetness levels, I start with a fairly small amount of sugar before cooking and adjust as necessary afterward. The fruits start to release liquid almost immediately when you mix them with sugar, so no extra liquid is needed for the cooking process.
cuisine icon Cuisine
Modern
cuisine icon Course
Condiment
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
2 cups, 30-60 min, berry compote recipe, condiment, contributed, cook 20 min, dessert, dessert recipe, easy, fresh berries, freshly squeezed lemon juice, instant pot berry compote, instant pot dessert, instant pot dessert recipe, instant pot recipe, Janet Zimmerman, modern, orange juice concentrate, prep 15 min, pressure cook, pressure cooker recipes, sugar

prep icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon Servings
2 cups
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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