Blackberry Compote

Turn fresh or frozen blackberries into this easy blackberry compote. It is great over ice cream, stirred into yogurt, or baked into a number of yummy treats.

Spoon filled with finished blackberry compote showing how the berries broke down and the mixture is thickened almost to jam consistency.

This easy to make blackberry compote has that great balance of sweet and tart. There is a hint of lemon and plenty of berries. 

This sauce works great with fresh berries as well as frozen.  We get gallons of blackberries off our bushes each year.

We use a bunch during the summer and freeze the rest for making our favorite blackberry recipes throughout the year. This compote was delicious baked into blackberry sweet rolls.

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It would also be great over a little bit of yogurt with a sprinkling of maple cinnamon granola. Or try some drizzled over a stack of pancakes.

It is a lot like the blackberry sauce that we love on cheesecake. This recipe is just a bit sweeter and thicker than the sauce.

The options really are endless. So go ahead and whip up a batch and start figuring out your favorite way to use it!

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Spoon filled with finished blackberry compote showing how the berries broke down and the mixture is thickened almost to jam consistency.
5 from 1 rating

Blackberry Compote

Author: Carlee
Servings: 8 Servings
Spoon filled with finished blackberry compote showing how the berries broke down and the mixture is thickened almost to jam consistency.
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients 

Blackberry Compote

  • 7 oz blackberries
  • ½ cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Instructions 

  • In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook until the blackberries break down and release their juices, about 8-10 minutes.
    7 oz blackberries, ½ cup granulated sugar, 1 Tablespoon lemon juice
  • Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.
    1 Tablespoon cornstarch, 1 Tablespoon water
  • For a smoother filling, mash the blackberries with a fork or blend the compote once cooled.

Notes

Store in an airtight container in the fridge for up to a week.

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Nutrition Information

Serving: 1Serving | Calories: 63kcal | Carbohydrates: 16g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.2mg
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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