Red fruit compote is an ideal complement for all kinds of sweet recipes. It is full of vitamins and antioxidants and is perfect to eat as a topping for breakfast or a snack.
I made this recipe with strawberries and blueberries, but you can change or add whatever fruit you like. In addition, I used ripe fruit and did not add sugar, although if you prefer it sweeter you can use the sweetener that you want.
- 1 taza de fresas (150 g), troceadas
- 1 taza de arándanos (150 g)
- 2 cucharadas de zumo de naranja
- Place all the ingredients in a saucepan and cook over medium heat until it boils.
- Then cook over medium heat for about 10-15 minutes, stirring occasionally.
- I like to mash the fruit with the help of a wooden spoon, a fork or a potato masher, but it is optional. You can also use a hand mixer when the compote is done.
- If the fruit is sweet, it is not necessary to add any sweetener, but ideally you should taste the compote and add a little sugar or any other sweetener until it is to your liking if you prefer it sweeter.< /span>
- You can use it immediately or let it cool down. Serve with french-toast, vegan chocolate ice cream, vegan pancakes or vegan-waffles.
- Store leftovers in an airtight container in the fridge for about 7-10 days or in the freezer for 1 month.
- The fruit can be frozen or fresh, although I prefer to use fresh fruit, especially when it is in season.
- You can use any type of berry or even any fruit. li>
- If your jam is too liquid, you can add a teaspoon of chia seeds once you have removed it from the heat.
- You can also add other spices such as cinnamon powder, fresh or powdered ginger , vanilla extract, lemon or orange zest, etc.