Scale

1 cup of Strawberries (hulled and quartered)

1 cup of Blueberries

1/2 cup of Cranberries (fresh or if using dried, ensure they are unsweetened and soak in water for an hour before use)

1 cup of Raspberries

1 cup of Blackberries

1/4 cup of Sugar (adjust based on your preference)

1 teaspoon of Lemon Zest (for a hint of citrus)

2 tablespoons of Lemon Juice (freshly squeezed)

1/2 cup of Water

1 teaspoon of Vanilla Extract (for an aromatic depth)

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Wash and Prep: Begin by thoroughly washing all the berries. Hull and quarter the strawberries, ensuring they are roughly the same size as the other berries for even cooking.

Combine Ingredients: In the saucepan, combine the prepared berries, sugar, lemon zest, lemon juice, and water. Stir gently to mix.
Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the berries from sticking to the bottom.
Thicken: Allow the mixture to simmer for about 10-15 minutes, or until the berries have softened and the sauce has thickened slightly. The cranberries should pop open, releasing their pectin, which naturally thickens the compote.
Final Touch: Remove from heat and stir in the vanilla extract. This will add a layer of warmth and depth to the compote.

Cool: Let the compote cool to room temperature. It will thicken further as it cools.
Store: Transfer the compote to your chosen jar or bowl. It can be served immediately or stored in the refrigerator for up to a week.