In the winter months, frozen berries are a great standby. This easy, spiced compote is a great way to use frozen berries and fruits to make a delicious breakfast compote to eat either with... plain yogurt or as part a simple but stylish holiday dessert spooned over Almond Pound Cake. This recipe brings all the nutrition of berries onto you plate when it’s too cold outside to get them locally, plus it will keep up to 4 days in the fridge — if it lasts that long.
In a medium pot mix the apple juice, the sugar, the cinnamon stick, 1 teaspoon of the lemon zest, and all the lemon juice. Bring to a boil over medium-high heat. When the sugar has dissolved, add the cloves. Cook 2 minutes more uncovered.
Add the frozen blueberries and strawberries. Mix well. Over high heat, bring back to a boil. Cover and lower the heat to a simmer. Cook 5 minutes. Turn off the heat and let the fruit and spices sit for 10 minutes. Before serving, remove the whole spices. Serve compote warm or at room temperature either on its own, or spooned over Almond Pound Cake or our Low-Sugar Angel Food Cake.