Mulberry Compote

Spring is mulberry season! If you have mulberries hanging over your back fence or on your walk home, why not take the kids and get picking! We use this mulberry compote in our milkshakes, on our muesli, spooned over ice cream, or use it as a sweet braise for pork.

Makes 600 ml. 


  • 750 grams mulberries 
  • 1.3 cup of sugar (castor or raw)
  • juice and zest of 1 orange
  • 2 x tablespoons of honey


Take stems out of the mulberries and put into a stainless steel bowl, breaking the berries up with your hands as you go.

Cover with the sugar and let sit for at least an hour or up to 12 hours.

Put the berries in a saucepan, with the orange juice and zest and the honey. Put on a low heat and stir until the honey and sugar crystals have completely dissolved. Simmer for 20 minutes or until berries have really broken down.

Taste for sweetness. At this stage you can leave the compote as is or you can use a bamix to puree it further. Mulberry seeds can often be quite tough which don’t break down during the cooking process.