Maple Berry Compote

Maple syrup and wild berries are two of the most iconic ingredients in Indigenous culinary traditions of the Northeastern Woodlands and Great Lakes regions. This simple compote simmers blueberries, strawberries, and cranberries with maple syrup and a touch of lemon into a glossy, spoonable sauce perfect over pancakes, bannock, yogurt, or dessert.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 6

Ingredients

• 2 cups fresh or frozen blueberries
• 1 cup strawberries, hulled and quartered
• 1/2 cup fresh or frozen cranberries
• 1/2 cup pure maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• to taste Pinch of salt

Instructions

1. Combine the blueberries, strawberries, cranberries, maple syrup, lemon juice, lemon zest, and salt in a medium saucepan.
2. Bring to a gentle simmer over medium heat, stirring occasionally.
3. Reduce heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the berries break down and the mixture thickens to a syrupy consistency.
4. Mash some of the berries lightly with the back of a spoon for a thicker texture, leaving some whole for contrast.
5. Remove from heat and let cool slightly; the compote will continue to thicken as it cools.
6. Serve warm or chilled over pancakes, bannock, oatmeal, or ice cream.