Description
This easy small batch mulberry compote comes together in 20 minutes or less with just 5 ingredients! It lets the flavor of the delicate mulberries shine through with just a touch of warm spice.
Ingredients
- 2 cups mulberries, about 8 ounces by weight
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 medium lemon, zested and juiced
Instructions
Add the mulberries, granulated sugar, and spices to a pot or sauce pan. Add 1 teaspoon of the lemon zest and 1 tablespoon of the lemon juice. Set the pot over medium heat and stir a few times to mix everything together. Once the juices start simmering, allow the compote to cook for 10-15 minutes, stirring every 2 minutes, until the berries have broken down and the juices have thickened. If you prefer, you can gently mash the berries as they cook with the back of a spoon or a potato masher to encourage them to break down.
Store the compote in a jar in the fridge and enjoy within a week.
Notes
- Frozen mulberries can be used in place of fresh ones. If you use frozen berries, the compote might take an additional 3-5 minutes to cook down.
- This recipe can also be made with wild raspberries, dewberries, and blueberries.
- To keep this easy, I leave the stems on the mulberries because it doesn’t bother me. If you have a textural issue, you can remove the stem from each berry before adding them to the pot/pan.
- You can easily multiply this recipe to match the amount of mulberries you have.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: sauce