Start by adding your berries straight into a pan on the stovetop over medium heat. Don’t worry about anything fancy here—just get them in the pan and let’s get going.
Next, add in the juice of half a lemon. This is going to brighten everything up and really bring out that berry flavor. Then go in with about a quarter cup of sugar and just a pinch of salt. The salt might seem small, but it makes a difference.
Let this boil. Just give it time. At first it’s going to look like nothing is happening, but as the berries heat up, they’ll start to break down and release their juices.
Stay close to the stove for this part. I like to stand there and kind of micromanage it a little—just stirring consistently so nothing sticks to the bottom or overheats. This whole process takes about 20 minutes, so don’t rush it.
Once your mixture starts bubbling and looking nice and juicy, we’re going to thicken it. In a small bowl, mix together one tablespoon of cornstarch with one tablespoon of water to make a slurry.
Slowly pour that into the compote while stirring constantly. You’ll notice it start to thicken pretty quickly, turning into that smooth, glossy texture we want.
At this point, taste it. If you want it sweeter, go ahead and add a little more sugar. If not, leave it as is—it’s meant to be a little more natural and not overly sweet.
Once it’s thick and looks almost gelatinous (without actually using gelatin), you’re done. Take it off the heat and let it cool slightly.
