Compote

Fresh or frozen blueberries team up with ground coriander in a versatile compote you can enjoy over yogurt, ice cream, or even toast.

This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.

Don’t call this compote jam, but it would be quite fine on toast.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

No French toast, waffle, biscuit, or oatmeal is complete without a syrup, jam, or compote to go along with it.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

There are only three ingredients in this cherry compote recipe (and one of them is booze).