You only need 3 ingredients and 15 minutes to make this tasty raspberry compote. It's perfect for topping pancakes, using between cake layers, spreading on toast and so much more. It's so versatile and simple!
Raspberry compote is so simple to make! It's quick (15 minutes) and you only need 3 ingredients!
Just boil it up until it thickens and enjoy!
You can use it straight away, store it in the fridge for up to 5 days or freeze it.
Then enjoy it on pancakes, oatmeal, yogurt, granola etc.. for breakfast.
It's also great for dessert.
I love it on cheesecake or as a fruity filling. Try it between layers of my vegan vanilla cake.
Compote
I love making raspberry compote and loads of other fruit compotes.
My mango compote sings of summertime and I love it spooned over ice cream or scooped onto waffles.
Come the colder months and I love making a winter spiced berry compote.
For something tropical, try this vanilla pineapple compote. When they're in season, pick some blackberries for this easy blackberry compote.
For a summery version, try my peach compote.
Compote only takes 15 minutes to make, and it's a great way to use up fruit that's getting old.
It's naturally vegan and gluten-free too! I love it spread on my fluffy vegan pancakes, as well as on vegan rice pudding. It's also fun on pancakes on a stick.
Reader Testimonials
⭐⭐⭐⭐⭐ "Great recipe! Thanks for sharing. I used raw honey in place of the sugar and it was fantastic! My kids love this on a scoop of vanilla ice cream." - Deb
⭐⭐⭐⭐⭐ "Yess a thousand times to this delicious compote. Raspberry and lemons are such a perfect marriage of flavors." - Becca
⭐⭐⭐⭐⭐ "Love how quick this compote was to make. Raspberries are one of my favorite berries and we put this on brunch waffles!" - Julia
What is compote?
Compote is fruit that's cooked in syrup. It's like jam, but you can make small batches and it's much easier.
Compote is a little less sweet and a little less thick.
This allows the flavour of the fruit to really shine through.
It's great hot or cold, for breakfast or dessert.
Since medieval times, fruit cooked in syrup has been used as a dessert or spread and it's still popular today.
Compote recipes
If you love this raspberry compote, you'll also love these other compote recipes!
Pineapple compote
Mango compote
Plum compote
Blackberry compote
Blueberry compote
Peach compote
Be sure to check out my list of the BEST Compote Recipes
It's really easy to make compote. Here are a few hints and tips to make sure yours turns out perfectly.
Cook's tips
How to thicken compote: Fruit can be finicky. If your compote isn’t thickening, add 1 tbsp cornstarch stirred into 1 tbsp water, stir it in and simmer for a further few minutes
Serve it warm or cold
Enjoy it for breakfast or dessert
You can make compote with fresh, canned or frozen fruit, as well as some dried fruits
Try it on these easy 7 ingredient, 20 minute Fluffy Vegan Pancakes
Storage and freezing
Compote should last in the fridge for up to 5 days
Compote can be frozen in a freezersafe container or bag for up to 2 months.
Variations
Add spices, such as cinnamon, nutmeg or vanilla
Try adding herbs such as basil or mint
For grown ups, as splash of rum, bourbon or gin will make a grown up treat
Serving Suggestions
There are many ways to use a tasty raspberry compote. Try it:
- Spooned over ice cream
- Top a stack of pancakes
- Spread on toast
- Spooned onto French toast
- As a filling for cupcakes or muffins
- A topping for yogurt
- A flavour for milkshakes
- A filling for crepes
- A sweet fruit base for cocktails
- On oatmeal
- Spread it inside cinnamon twists
Step by step tutorial
Follow these easy steps for how to make your compote, then scroll down to the recipe card for the full recipe, including measurements and the method.
1: Add the raspberries to a heavy saucepan with sugar, water and lemon juice. Bring to a boil.
2: Simmer the compote for 10 minutes until it starts to thicken.
3: Allow to cool slightly, then transfer to a sterilised jar.
Get the recipe
Did you make this recipe?
Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts.
I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Kate x
Raspberry Compote
Equipment
- Pot
- Wooden spoon
Ingredients
- 2 cups (200g) raspberries fresh or frozen
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
- Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
- Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).
Video
Notes
- Store in a jar in the fridge for up to 5 days or a sterilized jar in the fridge for up to 2 weeks.
- Freezable (up to 2 months)
- Sterilise the jar by running it through the dishwasher, or boiling it for 10 minutes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
WorkingMom
Great recipe for old berries!
Mine were soft and a day or two from being mushy, so I threw them into the pot.
I reduced the sugar by half, as I plan on spooning this amazing concoction directly into my mouth 🙂
Instructions were super easy to follow, and simple to make.
Thanks!
Emma Iniguez
I made compote for the filling of the cupcakes of my aunt's gender revile party this what told her that baby was going to be a girl. It was the show stopper of the afternoon and I couldn't think of anything else to use for that event I loved it and I would recommend it to any body who was thinking of using this. After I liked using it as a side of cutlery, as a jam on toast, and many other things I would not like to go into in a review. Any way this is a great recipe and any one out there who wants to try another recipe is missing out on not just a compote but a memory.
Divya
I made this compote as a filling for my Chocolate Ganache raspberry cake and it came out exceptionally well. On further demands from my daughter I made a batch of this raspberry compote for her to spread on her bread for breakfast. An exceptional and easy to make recipe!! Thank u 🙂
Jessica
If you freeze the compote how would you defrost it?
Cindy Gordon
Stunning photos and the taste is even more stunning! Such a delicious raspberry compote!
ELIZABETH
Would this recipe work for most/any kind of berry. Can I swap raspberries for blackberries?
Kate Hackworthy
Absolutely! Just use any berries you have. Enjoy!
Amelia
Wow absolutely amazing mine turned out so thick...
Will be using on Yoghurt, ice cream, porridge & chocolate cake
Debb
Great recipe! Thanks for sharing. I used raw honey in place of the sugar and it was fantastic! My kids love this on a scoop of vanilla ice cream.
Annie
This is so beautiful and delicious! There's something about the colour of raspberries that gets me every time, they are so pretty! I adore this raspberry compote on my porridge in the morning, and I love that it's quick to make!
Julia
Love how quick this compote was to make. Raspberries are one of my favorite berries and we put this on brunch waffles!
Lisa | Garlic & Zest
Fruit compote is always welcome as a side dish -- raspberry is one of my personal favorites too. You could literally put this on just about anything and it would be good!
Demeter
This is perfect for so many things...the possiblities are endless. Love it!
Bintu | Recipes From A Pantry
Mmmm this compote looks so good! I'd love it on some pancakes.
Parbina Begum
Hello Kate, this looks great and I bet it tastes so good too! How well would this hold up in room temperature in the hot weather? I want to use this to fill a cake and its currently 30+ degrees celsius/86 degrees + fahrenheit here in the UK! is there more of a likelihood of it getting spoiled/going off in hotter climates?
Any advice on this would be much appreciated!
Kate Hackworthy
Hi Parbina
I would say to keep the compote in the fridge until you're ready to use it. Then keep the cake in a cool dry place and use it within a couple of days.
Pam
Compote is just so versatile, isn't it? Yours looks wonderful and such a bright, pretty color too!
Caroline
My mum used to make something like this that we had warm over ice cream - so tasty! Definitely brings out the flavor in the berries.
Dannii
You can’t beat a homemade compote with seasonal berries. I love adding chia seeds to ours for a protein boost.
Jenn
Just added raspberries to my grocery list so I can try this super simple compote this week! YUM!
georgie
i freaking love raspberry compote! it's so good to swirl through homemade ice cream or dollop on brownies!! love how simple this recipe is too!