Razzleberry Compote
A simple mixture of raspberries, blackberries, and blueberries, cooked into the most delicious compote. Use this on biscuits or scones, to fill cakes, or swirl into ice cream. The possibilities are endless with this versatile, always yummy spread.
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Ugh. It’s only July and somehow school is already on my radar. Our summer is sadly cut short by a week this year. It’s one of those weird years where we’d either have school right up until almost Christmas. Or, we can sacrifice a week of summer, start on an ungodly date, and then have a wonderfully relaxing three week break at Christmas.
Either way, I think we need longer breaks all around.
I’m even more thrown out of my summer groove this year because my daughter starts preschool in August and I’m just not ready for it. She’s nearly 4, so it’s time, but still. My baby starting school is kind of sad for me! Plus, there’s all this new territory of immunization forms and field trips and hoping with all my might she’ll listen to her teachers and get along with the other kids.
Being a parent is hard.
Which is why I’m sharing a really easy recipe today. Like, seriously so easy.
But also delicious. Like, the only jam/spread/compote you’ll ever need. I made it to swirl into ice cream, which was divine. But it’s also great on scones, toast, biscuits, and pancakes (that I’ve tried so far). And it’s an amazing cake filling. It can pair with just about any flavor.
It actually originated from my red, white, & blue trifle last year, when I made a razzleberry coulis. Before that, I first heard of razzleberry from 13 Going on 30. Turns out, it’s just raspberries, blackberries, and blueberries, but razzleberry is infinitely more fun to say than “triple berry”.
An Instagram friend of mine has used the recipe in some of her cakes, and lately she’s been making a razzleberry compote for better structure.
Genius. So, I decided to do some experimenting of my own. It’s as simple as adding cornstarch to the coulis. Couldn’t be simpler.
Why this recipe works
The triple berry combo—raspberries, blackberries, and blueberries—are incredibly delicious together. Each one on its own is great, and I’ve made jams or spreads of each of them. However, together they create this new flavor that really is its own thing.
Adding lemon juice helps brighten the flavor, while sugar is necessary just to give it a little something extra. Finally, cornstarch is a must if you want a compote. You can omit it and get more of a sauce or coulis (see note below if that’s what you’d like). But the use of cornstarch is simpler than something like gelatin or pectin, making it the ideal “easy recipe” ingredient.
Key ingredients
Raspberries. You can use fresh or frozen (see note below if using frozen). Be sure to wash, dry, and pick over the berries before using.
Blackberries. You can use fresh or frozen (see note below if using frozen). Be sure to wash, dry, and pick over the berries before using.
Blueberries. You can use fresh or frozen (see note below if using frozen). Be sure to wash, dry, and pick over the berries before using.
Lemon juice. Use fresh lemons for this. You can sub water, but the lemon flavor isn’t very noticeable, so I suggest using it to brighten the fruit’s flavor.
Sugar. Granulated sugar is used.
Cornstarch. Be sure to dissolve it in lemon juice before adding to the cooked berries. Don’t add until berries are cooked down (the fruit is about as broken down as you’d like), as the cornstarch can break if cooked too long.
How to make razzleberry compote
1. Cook berries, lemon juice, and sugar. You can mash the berries with the side of your spoon or spatula, or with a potato masher. They will eventually break down on their own, but I’m impatient and like the help them along.
2. Whisk cornstarch in reserved lemon juice. This creates a slurry that you’ll add to the berries once cooked. Don’t skip this step!
3. Whisk cornstarch slurry into cooked berries. Pour slowly and whisk quickly to avoid creating clumps of cornstarch.
4. Cook until thickened. It will thicken slightly as it cools.
5. Seal well to store. Use right away or store in the fridge. It will last, well-sealed in the fridge for about 1 month or in the freezer 2-3 months.
Enjoy!
Pairs well with:
Vanilla Bean Ice Cream (makes an amazing topping!)
Switch it out for the jam in these Thumbprint Cookies
No Bake Cheesecake (sub this for the cherry pie filling)
Tips and FAQ’s for this recipe
Substitutions for the cornstarch
You can use 1 teaspoon gelatin bloomed in 1 tablespoon lemon juice when you begin cooking the berries. Once the berries are cooked down to your desired consistency (fully broken down or still somewhat intact or chunky—up to you), add the bloomed gelatin and cook for 1 minute more. Let cool to thicken (cooling thickens gelatin more than it does for cornstarch). Pectin is also a great option, but I’ve only worked with it once, so I don’t know the exact ratios or process. Gelatin and pectin are also suitable for canning, although I don’t have much experience with that process, so be sure to follow proper guidelines.
Can I make this a sauce?
Yes! That’s where this recipe started. In this trifle, you’ll find the recipe for a razzleberry coulis. You could also follow the recipe as-is, omitting the cornstarch and adding all of the lemon juice at the same time. You can cook it down as much as you want, leaving some fruit more intact or cooking and mashing until it’s nice and smooth. For a true coulis, you’ll strain out the seeds and skins, but I’ve never been that fancy.
Can I “can” this compote?
Sadly, you’re not supposed to can anything with cornstarch. I don’t know the exact science behind that, but it’s what I’ve always read. I’m not experienced in canning, so you are welcome to do what you feel comfortable with if you are knowledgeable in the subject. You could use gelatin or pectin (see note above), both suitable for canning, but I’m not an expert in canning with either of those ingredients. My suggestion is to freeze it if you want to keep it for long periods of time.
Can I use frozen berries?
You can use frozen berries, but you may not end up with a thick, sturdy compote. If you’re planning to use this as a cake filling or similar dessert, you’ll want to defrost and drain the berries first. If you plan to use this as more of a spread and the sturdiness isn’t a concern, you can just use the frozen berries straight from the freezer. Cooking time will vary depending on your stove and how frozen the berries were.
Razzleberry Compote
- total time: 15-20 minutes
yields: about 1 ½ cups
Ingredients:
- 6 ounces (170g) fresh or frozen raspberries
- 6 ounces (170g) fresh or frozen blackberries
- 6 ounces (170g) fresh or frozen blueberries
- ½ cup (100g) granulated sugar
- ½ cup (113g) freshly squeezed lemon juice, separated
- 2 tablespoons (18g) cornstarch
Instructions:
- Wash and dry the berries. Remove any stems or leaves.
- Combine cornstarch with 2 tablespoons of the lemon juice. Whisk well and set aside.
- Place berries, sugar, and remaining lemon juice in a medium saucepan. Cook over medium heat, stirring frequently at first then constantly once the berries begin to break down. Cook until the berries have mostly broken down, 5-10 minutes. You can help them along by mashing them against the side of the pan with the spatula.
- Whisk the cornstarch slurry again. Slowly pour into the berries while stirring or whisking them quickly. From this point on, stir constantly, getting the edges and corners of the pan.
- Cook 3-5 more minutes, or until desired consistency is reached. The compote will thicken slightly as it cools.
- If not using right away, let the compote cool for a few minutes then place in a tightly sealed jar in the fridge. Jarring it while still warm will help create a tighter seal.
Enjoy!
Compote can be stored in the fridge for about a month, or frozen for up to 3 months (depending on your freezer).
