Ladle the compote into ice cube trays and freeze them - then transfer the cubes to an airtight freezer-safe container or resealable freezer bags. It's important to remove as much air as possible - a handheld vacuum sealer works wonders here. If you're filling bags with liquid instead of making cubes, leave a half an inch of space at the top since liquid expands as it freezes. Stack the bags to save space, and to break off pieces easily.