Blackberry-Blueberry Compote

Preparation info

  • Difficulty


  • Makes 2 cups , enough for

    8 to 10


Appears in

I chanced upon the felicitous combination of blackberries and blueberries when I noticed that a container of each had been pushed to the back of the fridge and would go bad if I didn’t use them that day. So, I put them in a pan and tossed them with sugar and water, brought it to a simmer, and cooked the berries down gently. For the next several weeks I had the compote to add to Greek yogurt or toast in the morning or with ice cream as a dessert. And when we had friends over for dinner, I used the compote for a Pavlova with the help of inexpensive egg whites.

Because this is thickened with starch, it is as stiff as jam when chilled. If you’d rather serve it syrupy, simply omit the cornstarch.


  • 1 cup/150 grams blueberries
  • 1 cup/150 grams blackberries
  • ¼ cup sugar
  • ¼ cup water
  • tablespoons cornstarch mixed with 2 tablespoons water (optional)


Combine the berries, sugar, and water in a saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 15 to 20 minutes, until the berries are falling apart and the liquid has become viscous.

If you would like a thicker consistency, stir in the slurry of cornstarch and water. When the berries return to a simmer, the cornstarch will have thickened them. Transfer to a bowl and serve hot or allow to chill in the fridge. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.