Description
A versatile, sweet-tart mulberry compote that transforms your fresh or frozen berries into a delicious topping, filling, or preserve. Whether you spoon it over pancakes, swirl it into cheesecake, or bake it into muffins, this recipe is a love letter to summer berries. It’s simple, adaptable, and packed with flavor—plus it works beautifully in both sweet and savory settings. Once you make it, you’ll find yourself adding it to just about everything. And the best part? It’s ready in under 30 minutes and stores well for weeks.
Ingredients
Scale
- 4 cups fresh or frozen mulberries
- ½ to ¾ cup granulated sugar (to taste)
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon cornstarch (optional, for thickening)
- ½ teaspoon vanilla extract or cinnamon (optional)
Instructions
- Wash and de-stem the mulberries gently.
- Add mulberries, sugar, lemon juice, and water to a saucepan over medium heat.
- Stir gently and bring to a simmer. Let cook for 10–12 minutes, stirring occasionally.
- If using cornstarch, mix with cold water and stir into the pot. Simmer for an additional 3–4 minutes until thickened.
- Add vanilla extract or cinnamon. Stir gently and remove from heat.
- Let cool slightly before transferring to jars or using in other recipes.
Notes
-
Adjust sugar based on how sweet your mulberries are.
-
The compote thickens more as it cools—don’t overcook.
-
Great for freezing in small batches to enjoy all year.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert / Preserves
- Method: Stovetop
- Cuisine: American, Farmhouse, Seasonal
Nutrition
- Serving Size: About 2½ cups
- Calories: 65g
- Sugar: 10g
- Sodium: 2g
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg