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Velvety Berry Compote

We had a bag of summer berries in the freezer, so here’s a Velvety Berry Compote … Red currants, black currants, wild raspberries & a few gooseberries. You can exchange the berries for any you like, if you’re thinking of a valentine’s day treat, you might like to throw some red ones in there. This recipe is crazy easy and quick to make.

Velvety Berry CompoteI chose not to add sugar to the compote. Mostly because I wanted my little Man (11 months) to be able to eat it; partly because Miss 3 has been eating her porridge without anything sweet in it and I don’t want to burst that bubble :-).
To compensate somewhat for the tartness of the currants and gooseberries I used mostly orange juice instead of water, and added a dash of vanilla. If you’d like it sweeter, you can just throw in a bit of sugar!

Velvety Berry Compote

Velvety Berry Compote

– 300g mixed berries (6dl / 2 1/2 cups)

– 250ml (2 1/2 dl/ 8.5 fl oz) orange juice – or water

– 2 tsp vanilla extract

– 3 tsp potato (or corn) starch

– (3 tbsp brown sugar – optional)


METHOD: Velvety Berry Compote

Add your berries and about half of the liquid into a pan and bring to a simmer. Once simmering add the vanilla extract.

Take a small bowl with the potato starch in and add a few splashes of liquid at a time, stirring continually to get a smooth texture. Once all the remaining liquid has been added, it’s ready to pour into the pan with your berries. If you want to add sugar now’s the time to add it.

Bring the berries to the boil once the starch mix has been added, then simmer for 5-10 minutes, depending on how intact you’d like the berries to be.

Don’t forget to give it a taste! Would you like a dash more vanilla? A little more sugar? Anything else that tickles your fancy?

Velvety Berry Compote

If you’ve had sugar in your recipe you can store it in an airtight container in the fridge for up to 2 weeks; if you haven’t used sugar it will keep in the fridge for 4-6 days or you can freeze it into ice cube trays and defrost them as you need them.

I froze mine into icy hearts; ready to be served with porridge; in yoghurt; or with ice-cream …The latter being particularly delicious with this rather tart variety as it’s a perfect compliment to the sweetness of the ice-cream.

My little mans porridge pictured here is regular rolled oat porridge with some grated pear in it too.

If you’re making this for your baby, don’t be shy of testing something slightly tart. My experience is that they just love the taste experience, and are as likely to devour pieces of lemon as they are clementines! There was a little over after I’d poured it into ice cube trays, I added a kiwi and my Little Man wolfed it down… Success!


Velvety Berry Compote

Linking Velvety Berry Compote with #TastyTuesday and #RecipeoftheWeek 




  1. How beautiful! And we have some heart moulds so can give this a go 🙂 I love the photo styling too. Thanks for linking up with #recipeoftheweek. I’ve pinned and tweeted this post, and there’s a fresh linky live now for this week. I would love you to pop over and join in 🙂 x

    • Thank you #Coombemill …I’m going to get much more into props!
      The ice-cream dish is from my husband’s grandma & it feels really special to have been able to post it 🙂

    • So glad you like it 🙂 My little man loved it with yoghurt today… Valentine’s Day hearts have come early to our house this year, I don’t think there’ll be any left by the 14th!

    • Thank you!
      Haha, yes this is it!! After reading #capturebylucy posts on props… I am stepping up my game! 😉

    • Wow! Yeah, I just saw an idea like that over at #amummytoo – they looked gorgeous! Pinned it straight away. I’ll definitely be giving that a try, I haven’t used these moulds for anything other than freezing as yet 🙂

    • Thanks you lovely. My ice-cube trays are always in the freezer with one kind of baby food or another… fun to have something cute from them for the rest of us too 🙂

    • Thank you! …ohh I start to get tonnes of inspiration about ’different’ ways to present stuff 🙂

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