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Berry Compote Topping

 Berry Compote Topping
“This recipe is fantastic served over toasted slices of pound cake as well as warm-from-the-oven biscuits!” Try it over ice cream, too! Wanda Wedekind — West Frankfort, Illinois
18 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 1/2 cup lemon juice
  • 1/2 cup maple syrup
  • 4 cups fresh strawberries, halved
  • 2 cups fresh raspberries
  • 2 cups fresh blackberries

Directions

  • In a large saucepan, combine sugar and cornstarch. Stir in the water,
  • lemon juice and syrup. Stir in the berries. Bring to a boil over
  • medium heat; cook and stir for 2 minutes or until thickened.
  • Serve immediately or transfer to freezer containers. May be frozen
  • for up to 3 months.
  • To use frozen sauce: Thaw in the refrigerator overnight. Place in a
  • saucepan and heat through. Yield: 6 cups.
Nutritional Facts: 1/3 cup equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 25 g carbohydrate, 2 g fiber, 1 g protein.