Chunky Blackberry Compote With Fresh Ginger

Okay, so you know when something tastes super fancy, but you also don’t have the energy for a kitchen marathon? That’s when this blackberry and ginger compote comes in. It’s kind of like jam, but fresher, and way less sugary. I also made a creamy blackberry smoothie with the juicy blackberries I picked from the countryside in Menorca, and apart from getting the thorny stems stuck in my fingers, it’s always a fun day out.

Honestly, you can spoon this on toast, swirl it into yoghurt, top your favorite fluffy pancakes, add it to your roast veggie salad, or eat it straight from the pot. The best part? It’s made with just 4 ingredients, sublime, real chunky, and naturally vegan and gluten-free too!

Perfectly sweet with NO added sugar.

Easy to make with only 4 ingredients.

Suitable at any time of the day, HOT OR COLD Amazing flavor!

The ginger adds a spicy, tangy flavour.

Versatile: spread on toast, top pancakes, stir into yogurt or porridge, or serve with roasted veggies.

Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.

Fresh blackberries

I used fresh. Frozen works too (don’t thaw, cook a few minutes longer).

Maple syrup

Swap for agave, rice syrup, apple syrup, or even date syrup.

Ginger

Grated fresh ginger makes this amazing. If you’re not into spice, cut it down to 1–2 cm or use ground ginger or leave it out completely.

Lime Juice

Balances sweetness and preserves the color. And this is totally optional. I’ve made this yummy sweet spread many times without the need to add limes, especially if you get your hands on sweet berries.

1. Wash your blackberries and drain well. Remove those thorny stems that are attached to the fruit.
2. Pop them into a pan with maple syrup and lime juice. Please give it a good stir.
3. Bring to a boil and stir in the grated ginger. Srir!
4. Add 5–6 tablespoons of water (start small, you can always add more).
5. Then simmer on a low heat for 10 minutes until the blackberries soften and it gets jammy. Stir often to stop the berry compote from scorching.

Difference Between Jam and Compote

I love compote for its big chunks of fruit simmered in syrup. It’s not spreadable like jam, but dolloped on toast, it’s so tasty. Jam, on the other hand, is mushy, sweet, and thick because the fruit is crushed and cooked with sugar.

Please don’t worry about the berries too much. Stir gently and frequently to maintain the fruit’s chunky texture. Feel free to mash up a few berries with the back of a wooden spoon. Use ripe berries for the best flavour.

Bring to the boil, then cook on low heat to prevent burning.

Let it cool completely; it thickens as it rests.

Want it Thicker?

For a thicker compote, such as a chunky blackberry syrup, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then add it and simmer for 2 minutes. Or add 1–2 tsp chia seeds after cooking; it thickens as it cools. Mash up a mature banana, or for a firmer set, dissolve ½ tsp agar agar in a little water, boil 1 minute, then stir into the compote. You won`t need any of these if you follow my recipe; it will be thick enough.

Ready to dive into a whole food, plant-based lifestyle? Check out our EASY Starter Guide to a Whole Food Plant-Based Vegan Diet for simple tips and delicious recipes to kickstart your journey!

Yep! Freeze in small jars or ice cube trays for up to 3 months.

You can leave it out altogether as long as the berries are ripe and super sweet.

Cinnamon, cardamom, ginger, allspice, cloves and nutmeg.

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