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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 cups

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.
Nutrition Facts
1/3 cup: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 25g carbohydrate (20g sugars, 2g fiber), 1g protein.

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Reviews

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Average Rating:
  • zdb2010*
    Mar 30, 2012

    This is a keeper - soooooooo easy. I served for breakfast with yogurt and homemade granola. Makes lots so good to freeze.

  • Sabeeb
    Aug 10, 2009

    No comment left