Mixed Berry Compote (gluten-free, vegan, refined sugar-free)

Charcuterie board with individual portions on small plates.
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5 from 2 reviews

This easy homemade mixed berry compote is made in less than 10 minutes, and acts as a sweet, fruity sauce that pairs well with a variety of foods. It can be served alongside a charcuterie board, waffles, crepes, or even your favorite dessert! This chunky fruit compote is also a great way to use up leftover produce, plus it's naturally gluten-free, vegan, and refined sugar-free!

  • Author: alexandra
  • Prep Time: 2 minutes
  • Cook Time: 6 minutes
  • Total Time: 8 minutes
  • Yield: about 1 cup 1x
  • Category: sauces and spreads
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan


  • 7 tablespoons (3 1/2 ounces) no sugar-added fruit juice, divided use (I used blueberry pomegranate juice)
  • 1 tablespoon corn starch
  • 2 cups (10 ounces) fresh or frozen berries, chopped if large (I used equal parts strawberries, blackberries, and blueberries)
  • 2 1/2 tablespoons real maple syrup
  • 1/2 teaspoon lemon zest 
  • 1/2 teaspoon vanilla extract


  1. Prep the corn starch: In a small bowl, stir or whisk together 1 tablespoon of fruit juice with 1 tablespoon of corn starch, making sure the corn starch gets completely dissolved. Set aside.
  2. Simmer the berries, remaining juice, and maple syrup. Combine them in a medium saucepan set over medium heat and let simmer for about 5 minutes, stirring occasionally. The berries should start to soften and break down, and the mixture should be juicy.
  3. Add the slurry. Slowly pour the slurry into the fruit mixture while stirring. Continue to let it cook - stirring constantly! - for about 30 seconds. It should be thick and jammy at this point, although it will continue to thicken more as it cools. Remove from heat and stir in the lemon zest and vanilla extract.


Ingredients and substitutions:

  • Feel free to use any combination of berries for this compote. If using frozen berries instead of fresh, the compote may need to cook a bit longer to thicken due to the higher water content in frozen fruit. 
  • Honey or agave syrup can be used instead of maple syrup, although the flavor of the finished compote may vary slightly. Note that if this berry compote is made with honey, it will not be vegan.

Storing and Reheating: 

  • Store compote in an airtight container in the refrigerator. Keeps for about 2 weeks. 
  • Individual servings of fruit compote can be heated in the microwave for 15-30 seconds, or until warm.