Warm Berry Compote

  • Yield: 4 servings
  • Prep: 2 mins
  • Cook: 1 mins

Adding sugar to berries brings out their juices. Serve with cream or ice cream over biscuits for a warm fruit shortcake.


3pints mixed berries (raspberries, strawberries, blueberries, huckleberries or blackberries)
1/3cup sugar or maple syrup


  1. Clean and hull berries. Cut any large berries (strawberries) in half. Place in a skillet over medium-high heat. Sprinkle with sugar or syrup.
  2. Cook until berries are warm and soft and start to lose their juice, 1 to 2 minutes. Remove from heat and put in a bowl.
  3. As they sit, their juices will continue to come out and the flavors will open.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 11
  • Fat 1g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 140mg
  • Carbohydrate 42g
  • Fiber 6g
  • Sugars 33g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 45%
  • Calcium 4%
  • Iron 4%