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!


6 cups (18 servings)


1 cup granulated (white) 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


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.

Estimated Time

Preparation/Total Time: 20 minutes


May be frozen for up to 3 months.

Additional Information

To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutritional Information

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.

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