Low Sodium Berry Compote Recipe
Our low sodium blueberry compote recipe is a simple and delicious 3-ingredient topping that goes great on both breakfast and desserts! Compote is a mix between a jam and a fruit sauce, and makes a wonderful topping for breakfasts.
Start by cooking berries with some lemon juice and tiny bit of sweetener, and you have a delicious and flavorful topping in just 15 minutes. See our step-by-step photos below and make this recipe along with us today!
Want more low sodium breakfast recipes? Try our low sodium french toast, low sodium egg benedict, and our favorite low sodium scrambled eggs!
Yogurt and fruit bowls are one of my go-to low sodium breakfasts that I always have in my monthly meal rotation. Instead of using fresh fruit, I decided to make this low sodium berry compote with frozen berries instead for a delicious treat.
This recipe couldn’t be easier to make – just add your three ingredients to a pot until simmering, and you have a delicious compote in minutes. It’s a great way to use frozen berries too, so if you see any on sale, make sure to stock up!
It’s perfect to top low sodium pancakes or low sodium waffles, stir into yogurt bowls or just enjoy with some vanilla ice cream.
Notes from Our Kitchen
- This berry compote is fruity, flavorful, and so good!
- You can adjust the sweetness level to your taste preferences, or use a sugar-free sweetener if needed.
- It’s versatile. You can enjoy this compote with breakfast or desserts.
- Takes just 15 minutes to make, and only requires one pot.
- It’s an easy recipe, and cooks of any skill level can make this compote successfully. See our step-by-step photos below if you get stuck!
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The base of this recipe is berries! You can use fresh or frozen – both work great in compote. I used blueberries but you can use strawberries, blackberries, raspberries, or a frozen berry blend!
I like adding a bit of lemon juice to the berries which gives them a nice acidity and bright flavor.
Finally add your sweetener. I use pure maple syrup which I like to use as it’s a natural sweetener.
Additions and Substitutions
For the sweetener, I used maple syrup but you could use honey agave nectar or white or brown sugar… use whatever you have on hand.
For a thicker jam-like consistency, you can add in a tablespoon or two of chia seeds.
If you don’t have fresh lemon juice, a little bit of lime juice or even a splash of orange juice can be used instead.
Step-By-Step Photos & Directions
Step 1: In a medium saucepan, add the berries and turn the heat on low. Juice the lemons with the berries, and give it a good stir until well combined.
Step 2: Place the lid on the berries and lemon juice, and continue to cook for 10 minutes on low heat. Don’t worry about adding liquid, the berries will release their juices while cooking.
Step 3: Once the berries are soft and bubbling, mash them with a fork or spoon.
Step 4: Stir in the maple syrup (or brown sugar or honey, if using) and mix well to combine. Pour the compote into a jar, and store in the refrigerator for up to one week. Enjoy on waffles or pancakes, or stir into your favorite yogurt bowl!
Recipe FAQs
This recipe has just 1mg of sodium, because it uses naturally low sodium ingredients and has no added.
Yes, frozen berries work especially well in compote, as they break down nicely when cooked, giving off delicious juices. Frozen berries are an excellent alternative to fresh, as they are picked in season so you can enjoy ripe berries all year long.
Store any leftover compote in an airtight container and refrigerate for up to 5 days. You can reheat or even enjoy it cold – both taste great!
Serving Suggestions
I like to serve this berry compote with breakfast! It’s great on the following recipes: low sodium pancakes, low sodium french toast, low sodium waffle, Yogurt bowls with low sodium granola, low sodium crepes.
Expert Tips
- When chopping the plums, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent.
- For a sweeter bruschetta, drizzle a little extra honey right before serving.
- If making this recipe ahead of time, make the plum mixture first, and refrigerate. Before serving toast the bread and spread the ricotta on.
More Easy Low Sodium Berry Recipes
- Low Sodium Blueberry Oatmeal Smoothie
- Low Sodium Cheesecake with Berry Topping
- The best Low Sodium Strawberry Spinach Salad
- Low Sodium Strawberry Banana Smoothie Recipe
- Low Sodium Blueberry Muffins Recipe (No Salt Added)
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Low Sodium Berry Compote
Equipment
- Small Pot
Ingredients
- 1 lb blueberries about 2.5 cups
- 1 tablespoon lemon juice about 1/2 lemon
- 1 tablespoon maple syrup
Instructions
- In a medium saucepan, add the berries and turn the heat on low.
- Juice the lemons with the berries, and give it a good stir until well combined.
- Place the lid on the berries and lemon juice, and continue to cook for 10 minutes on low heat. Don’t worry about adding liquid, the berries will release their juices while cooking.
- Once the berries are soft and bubbling, mash them with a fork or spoon.
- Stir in the maple syrup (or brown sugar or honey, if using) and mix well to combine.
- Pour the compote into a jar, and store in the refrigerator for up to one week. Enjoy on waffles or pancakes, or stir into your favorite yogurt bowl!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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