Frozen Fruit Compote
Submitted by sbrunk
Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.
YIELD
8 - 10 servingsPREP
2 hrsCOOK
15 minREADY
2 hrsThis berry compote starts with frozen fruit, which means you can make it any time of year without waiting for summer. Strawberries, blueberries, and blackberries thaw at room temperature in sugar for about 1 ½ hours, releasing a deep, ruby-colored juice that becomes the sauce.
The smart move here is straining the berries and thickening their juice separately with cornstarch. You cook the juice into a glossy, translucent glaze that coats the fruit evenly without making it mushy. Dumping cornstarch directly onto the berries would create a starchy, uneven coating. This way every berry gets a clean, shiny gloss.
Fresh orange sections stirred in at the end add a burst of citrus that brightens the whole bowl. The acid from the orange cuts through the sweetness and gives each bite a little lift. Plus the color contrast between deep purple berries and bright orange segments makes this gorgeous in a glass serving bowl.
Kitchen Tips
- Let the berries thaw slowly at room temperature rather than microwaving. Slow thawing releases more juice and keeps the berries from turning to mush.
- Taste after the first ½ cup of sugar. Sweetened frozen strawberries already have sugar, so you may not need the full cup.
- Cook the juice sauce until thick and translucent. If it’s still cloudy, the cornstarch isn’t fully cooked and will taste starchy.
- Let the sauce cool completely before pouring over the berries. Hot sauce partially cooks the fruit and breaks it down.
Variations
- Add a splash of Grand Marnier or Chambord to the cooled sauce for an adult version.
- Serve over angel food cake, pound cake, or vanilla ice cream for a more substantial dessert.
Ingredients
Directions
In a large bowl, combine strawberries, blueberries and blackberries and ½ cup sugar. Let stand at room temperature until the berries thaw, about 1½ hours. Stir occasionally, taste, adding the remaining sugar if necessary. In a large colander, strain the berries with a bowl under it so you can save the juice. Place the cornstarch in a medium saucepan and stir in the juice. Turn on the heat to medium and cook, stirring, until the juice becomes thick and translucent, about 10 to 15 minutes. Let it cool. Place the berries in an attractive bowl. Pour the sauce over the fruit. Add the oranges and stir gently. Cover and chill until serving time.
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