This berry compote is great with gluten-free pancakes, French toast, granola or even just with a bowl of yoghurt or ice cream too. The list is endless.
- 250 g frozen mixed berries use directly from the freezer, do not defrost
- ½ teaspoon vanilla extract
- 25 g caster sugar
- 1 teaspoon lemon juice
- Put all the ingredients in a small pan set over a low heat and bring to a simmer. Cook the berries for 15–20 minutes, stirring occasionally to ensure the mixture’s not sticking to the pan. The compote will have a wonderful shine and be syrupy at this point. Remove from the heat and allow to cool for 1 hour in the pan before transferring the compote to a plastic container or a jam jar to store. Refrigerate and serve when required. This will keep for 5 days in the fridge.