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    Home » Recipes » Mulberries

    July 22, 2022 · Updated August 3, 2023

    Fresh Mulberry Compote

    5 from 2 votes
    Leave a comment

    · by Amanda Gajdosik

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    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for mulberry compote - a glass dish full of vanilla ice cream and topped with mulberry compote.

    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.

    A dish filled with ice cream and drizzled with mulberry compote sits on a white tray on a white backdrop. There is a sprig of mint in the dish and on the tray.

    I love making treats with fresh summer berries. Whether it’s a simple mulberry cobbler, a no-bake cheesecake with fresh blueberry sauce, or even a fun raspberry gin fizz cocktail, there’s so many ways to enjoy berries! This quick and easy mulberry compote recipe might be a new favorite, though.

    Of course I also love mulberry crumb cake, bakery-style mulberry muffins, and mulberry cheesecake bars!

    Ingredients for this recipe

    • Mulberries (fresh or frozen)
    • Sugar
    • Lemon
    All the ingredients for a mulberry compote recipe are in glass bowls on a white backdrop.

    Fruit compote is a French term that seems fancy but just means a fruit sauce that is made by cooking whole pieces of fruit in simple syrup.

    For this recipe, we’re combining fresh mulberries, sugar, and a bit of lemon juice and zest to create a bright and vibrant sauce!

    A jar of mulberry compote on a white tray on a white backdrop. There is a spoon in the jar and a sprig of mint beside it.

    How to make mulberry compote

    1. Combine the ingredients. In a shallow saucepan and place over medium heat.
    2. Boil the fruit and sugar. Stirring occasionally, until it’s thick and gorgeous and the mulberries have broken down. Only about 15 minutes!
    3. Remove from heat, cool, and enjoy! You’ll love pouring this sauce over vanilla bean ice cream.
    A hand squeezes fresh lemon juice into a shallow saucepan filled with sugar and fresh mulberries.
    Combine all ingredients in a pan.
    A shallow saucepan is filled with freshly made mulberry compote on a striped hot pad on a white backdrop.
    Cook until reduced.

    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.  

    I also use this compote in my no-churn mulberry ice cream recipe because it perfectly flavors a vanilla ice cream base with lots of berry goodness!

    An overhead shot of a glass jar of mulberry compote on a white tray on a white backdrop. There is a spoon in the jar and a sprig of mint beside it.

    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.

    A dish filled with ice cream and drizzled with mulberry compote sits on a white tray on a white backdrop. There is a sprig of mint in the dish and on the tray.

    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. 

    What do I serve mulberry compote with? I love it on vanilla bean ice cream. It would also be delish spooned over vanilla yogurt! Or drizzled warm over fluffy buttermilk pancakes. Or with a slice of pound cake and a dollop of fresh whipped cream! YUM!

    A jar of mulberry compote on a white tray on a white backdrop. There is a spoon in the jar and a sprig of mint beside it.
    A dish filled with ice cream and drizzled with mulberry compote sits on a white tray on a white backdrop. There is a sprig of mint in the dish and on the tray.
    Print Recipe
    5 from 2 votes

    Fresh Mulberry Compote

    This easy mulberry compote recipe requires only three ingredients and takes 15 minutes! Serve it over vanilla ice cream, waffles, or a slice of delicious pound cake.
    Cook Time15 minutes mins
    Total Time15 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Easy Mulberry Desserts, Mulberry, Mulberry Recipes
    Servings: 8 servings
    Calories: 125kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    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

    Serving: 0.25cups | Calories: 125kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 129mg | Fiber: 1g | Sugar: 30g | Vitamin A: 17IU | Vitamin C: 28mg | Calcium: 26mg | Iron: 1mg

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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
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