Roasted Mixed Berry Compote

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 1 cup
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1 pint strawberries

1/2 pint blueberries

1/2 pint raspberries

1 to 2 teaspoons honey

1/4 teaspoon vanilla bean paste

1 teaspoon balsamic vinegar, plus additional for drizzling

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 450 degrees F.
  2. Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
  3. Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
  4. Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.
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