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Compote of fresh fruits and berries

Fresh fruit and berry compote

The tastiest one, for the whole family — a little treat any day! Compote of fresh fruit and berries brightens up and rounds out any table, in every season. You can serve it cold or warm and swap one fruit for another to get new flavors each time. Grown-ups and kids both love it.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Cranberries

150

Apples

Sugar

Cinnamon (1 stick)

Mint (2 sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 6 g

26 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 20 min

Step 1:

How do you make compote from fresh fruit and berries? Gather all the ingredients. Wash the berries and fruit well under running water. I'm using cranberries and apples, but you can pick a different combination based on what you like.
Step 2:

Cut the washed apples into wedges, remove the cores, then slice them thinner. I don't peel the apples — the skin makes the compote look brighter and prettier.
Step 3:

Pour cold water into a pot and add the apples. I use a liter and a half of water, but you can scale that up or down by adding or reducing the amount of fruit.
Step 4:

Add the washed cranberries — or any other berry — to the apples in the pot. Keep in mind that if your fruit is very tart, you'll need to add more sugar or sweetener.
Step 5:

Add the mint and the cinnamon stick to the pot. If you don't love the aroma of these spices, swap them for any others — or skip them entirely.
Step 6:

Bring the water to a boil, lower the heat, add the sugar, and simmer the compote over low heat for about 3 minutes. Let the compote steep, covered, for about 10 minutes. Cool it down or serve it hot. Enjoy!

Pears, quince, plums, cherries, currants, gooseberries, raspberries, strawberries, peaches, nectarines, and so on all work well in this compote too. For extra tartness, you can add a slice of lemon, peel and all — or a slice of orange, also with the peel. In hot weather, serve the compote with ice cubes; and you can swap those out for grapes frozen in the freezer.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the drink an off, characteristic flavor.
Instead of sugar, you can use a heat-stable sweetener. You can also add natural honey, molasses, brown sugar, or any other sweet syrup to the compote.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).