As anyone who bakes or cooks knows, it’s essential to have a few of what I call “secret weapons” in your recipe file. You know what I mean – that staple recipe, that “go to” that you rely on time and time again. For me, it’s one that can be put together quickly, with easily procured ingredients (ideally available year round). A good “secret weapon” should be versatile too, with several possible uses. Some examples of my favorite “S.W.”‘s are: a basic tomato sauce,  homemade pancake/waffle mix, pesto, chocolate ganache, and this – a mixed berry compote.

mixed berry compote

Not only is this compote’s jewel tones bright and cheery (especially welcome right now as we wait out Irene) but it is quick, easy and delicious. It can be made with any combination of berries you have on hand and works as well with frozen fruit as it does with fresh – so you can make it all year long. If you’ve been overzealous at the farmer’s market recently this is a great way to use up that leftover fruit.

mixed berry compote

mixed berry compote

Best of all, it keeps well  – up to 2 weeks in an airtight container in your fridge – so you can prepare it in advance and have it at the ready.

And uses? There is almost nothing this compote does not enhance the flavor of or complement beautifully – try it on pancakes, waffles and French toast. Layer it in yogurt-granola parfaits. And it’s heavenly mixed with ice cream or frozen yogurt. It also makes a great twist on your ordinary strawberry shortcake.

I paired it recently with some freshly whipped cream and this cake – always a hit.

mixed berry compote

mixed berry compote

Any “secret weapons” that you have? Please share!

Mixed Berry Compote

(3) ½-pint containers assorted berries (approximately 6 oz. each)
1 1/2 c. halved hulled strawberries
½ c. sugar
1 t. lemon juice

Combine all ingredients in a large skillet; toss to blend and let stand 15 minutes. Place skillet over medium heat and stir gently until sugar dissolves, a light syrup forms and berries soften slightly, about 5 minutes. Serve warm or chilled.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Heather @ Side of Sneakers on August 28, 2011 at 4:28 pm

    Mmm sounds delicious! And adding fruit to anything always makes it better. 😉

    • sheri silver on August 28, 2011 at 5:48 pm

      Agreed – thanks for writing! I just discovered your blog – wow! What experiences you’ve had! I look forward to reading more…………

    • Peggy B on September 13, 2019 at 1:39 am

      Excellent, delicious easy to make

      • sherisilver on September 13, 2019 at 7:07 am

        Yay! So glad you think so too! 🙂

  2. Gabrielle on January 4, 2017 at 6:56 pm

    Could you use a bag of frozen mixed berries?

  3. kbrad on September 10, 2018 at 5:31 pm

    Can you freeze this?

    • sherisilver on September 10, 2018 at 6:10 pm

      I’ve never done it and my guess would be, no. I think that in the thawing process the fruit would break down, and you’d have a more watery compote as a result. That said, if you try it and it works would you let me know? I’ll add it to the recipe! 🙂

  4. Carel on December 23, 2018 at 1:25 pm

    I use it on top of a white cake then top with whipped cream or cool whip (add 1/4 teas. Vanilla .

    • sherisilver on December 24, 2018 at 8:05 am

      Perfect – still one of my favorite recipes!

  5. Rhonda on January 22, 2019 at 6:24 pm

    Great on homemade yogurt…I’ve made this twice now…also used it on an instapot New York cheesecake that I made…ty!

    • sherisilver on January 22, 2019 at 6:49 pm

      I’m not a yogurt person but I would “imagine” it would be delicious! Now cheesecake? Right up my alley……so glad you liked it and thanks for writing! 🙂

  6. Chi on February 5, 2019 at 4:58 pm

    How long does it lasts refrigerated?

    • sherisilver on February 5, 2019 at 7:53 pm

      Up to 2 weeks in the fridge!

      • Isabelle on June 10, 2020 at 11:35 pm

        I’m going to be trying this recipe this weekend for crêpes so exited looks delicious

        • sherisilver on June 11, 2020 at 8:33 am

          It’s so easy and so versatile – we use it on everything!!!

  7. Cynthia on January 13, 2020 at 7:56 am

    Quarter cup of honey instead of the sugar worked for me.I’m staying away from anything processed.

    • sherisilver on January 13, 2020 at 11:54 am

      I’ve been using honey in those types of recipes more and more for the same reason!

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