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Snack recipe · from the recipe book

Lemony Vanilla Mixed Berry Compote

A bright, jammy blend of blueberries, strawberries and raspberries with warm vanilla and a lemony lift, thick enough to spoon over pancakes.

Lemony Vanilla Mixed Berry Compote

Ingredients

  • 1⅔ cups250 gFrozen blueberries, unsweetened
  • 1½ cups sliced250 gStrawberriesquartered
  • 1 cup125 gRaspberries
  • 1½ tbsp30 gHoney
  • 3 tbsp45 gWaterdivided
  • 1 tbsp15 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2¼ tsp6 gCornstarch
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Before you start, hull and quarter the strawberries and zest the lemon.
  2. In a small cup, stir the cornstarch into one-third of the water to make a smooth slurry; set it aside.
  3. In a medium saucepan, combine the frozen blueberries, strawberries, honey, lemon zest, salt and the remaining two-thirds of the water.
  4. Bring to a simmer over medium heat and cook, stirring often, for 6 to 8 minutes, until the berries release their juices and the strawberries soften.
  5. Stir the cornstarch slurry again, pour it into the pan and simmer for 1 to 2 minutes, stirring, until the juices turn glossy and thicken.
  6. Take the pan off the heat and gently fold in the raspberries, lemon juice and vanilla so the raspberries stay partly whole.
  7. Let the compote cool for 10 minutes; it thickens more as it cools. Spoon it warm over pancakes.
  8. Refrigerate any leftovers promptly in a covered container and use within 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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