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Fresh mulberry compote is a simple and delicious sauce that comes together in no time! Three ingredients and 15 minutes is all that’s required for this easy dessert recipe. Serve it on vanilla bean ice cream, waffles, or a slice of powdered sugar pound cake.
It should be very apparent how much I love mulberry recipes. Whether it’s a simple mulberry cobbler or bakery-style mulberry muffins! In fact, developing this recipe became the base for my mulberry cheesecake bars and no-churn mulberry ice cream.
Ingredients for this recipe
For this recipe, we’re combining fresh mulberries, sugar, and a bit of lemon juice and zest to create a bright and vibrant sauce!
How to make mulberry compote
This is just a brief overview, find detailed instructions in the recipe card below!
It’s really that easy!
Storage and freezing instructions
This compote is a quick and simple sauce, not a jam recipe, so it is not preserved or shelf stable as a jam recipe could be.
The compote can be stored in a container in the refrigerator for up to one week. Alternatively, it can be frozen. Here’s how:
Fill a quart-sized, freeze-safe plastic bag with the mulberry compote. Squeeze out any excess air. Properly label and date the bag with the contents. Lay flat in the freezer. Compote can be frozen for up to six months. Thaw in the fridge before using.
Recipe Tips and FAQ
Can this be made with fresh or frozen mulberries? It can be made with either! If you want more info on frozen mulberries, I have an entire post outlining how to freeze mulberries.
How many cups is 1 pound of mulberries? A little over 5 cups, depending on the size of your berries. Our mulberries are a little less than 1-inch long, so I needed a little over 5 cups.
What if I don’t have fresh lemons? You can use ¼ cup of bottled lemon juice. Alternatively, a fresh lime or orange can be used in place of the lemon if that’s all you have on hand. The key is to add a bit of acid via citrus juice to cut through the sweetness in the compote.
Fresh Mulberry Compote
Equipment
- Saucepan
- Rubber Spatula
Ingredients
- 1 pound mulberries fresh or frozen (a little over 5 cups)
- 1 cup granulated sugar
- 1 lemon zested and juiced
Instructions
- Combine 1 pound mulberries, 1 cup granulated sugar, and the zest and juice of one lemon in a medium saucepan. Place over medium heat and bring to a boil.
- Boil rapidly for 15 minutes, stirring occasionally, or until mulberries have released their natural juices, broken down, and created a beautifully silky sauce.
- Remove from heat and cool to room temperature before storing in refrigerator.
- Serve compote over vanilla ice cream, waffles, or a slice of pound cake!
Notes
- Compote can be stored in refrigerator for up to five days.
- Refer to post for freezing instructions.
Nutrition
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