Photo: Wikimedia Commons, Public domain · source

Compote · From Bladwijzer

Elaeagnus compote with vanilla

Updated on 9 October 2026

• Makes: ± 400 ml (2 small jars)
• Time: 35 min
• From: Oleaster

Ingredients

• 500 g ripe elaeagnus berries
• 100 ml water
• 80–100 g caster sugar
• 1 vanilla pod (or 1 teaspoon vanilla extract)
• juice of ½ lemon

Method

1. Only pick berries that are fully red and soft: unripe berries are very astringent. Remove the stalks, rinse the berries and leave them to drain.
2. Put the berries in a pan with the water and sugar and bring to the boil.
3. Split the vanilla pod, scrape out the seeds and add both pod and seeds. Simmer gently for 15 minutes, until the berries are completely soft.
4. Remove the vanilla pod and rub the fruit through a coarse sieve with a spoon. The hard stones stay behind; do not eat them.
5. Return the purée to the pan, add the lemon juice and simmer for another 5 minutes to thicken. Taste and add a little more sugar if needed.
6. Spoon the hot compote into clean, sterilised jars and seal at once.

Storing: In the fridge for 2 weeks. To keep it longer, put the sealed jars in a pan of boiling water for 10 minutes (a water bath): they will then keep for 6 months in a cool, dark place. Lovely with yoghurt, rice pudding or ice cream.