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    Home » Recipes » Dips and Sauces

    Quick Raspberry Compote Recipe

    Published: May 22, 2018 · Modified: Mar 10, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for easy raspberry compote recipe
    pinnable image for raspberry compote recipe

    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!

    A jar of raspberry compote.

     

    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 or strawberry 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. 

    Spoon in a jar of raspberry compote.

    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

    A jar of raspberry compote with a spoon in it.

    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 tablespoon cornstarch stirred into 1 tablespoon 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
    Close up of a jar of thick raspberry compote next to a stack of pancakes.
    QUICK RASPBERRY COMPOTE RECIPE STORY

    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.

    Pot of raspberries and sugar.

    1: Add the raspberries to a heavy saucepan with sugar, water and lemon juice. Bring to a boil.

    Pot of raspberries heated with sugar and lemon juice.

    2: Simmer the compote for 10 minutes until it starts to thicken.

    Jar of compote with raspberries next to it.

    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

    Close up of a jar of thick raspberry compote next to a stack of pancakes to spoon it onto.

    Raspberry Compote

    Kate Hackworthy | Veggie Desserts
    You only need 3 ingredients and 15 minutes for this versatile raspberry compote. Use it to jazz up pancakes, waffles, French toast, cakes, muffins, yogurt and more!
    4.88 from 32 votes
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    Cook Time 15 mins
    Total Time 15 mins
    Course Dips and Spreads
    Cuisine American, International
    Servings 10
    Calories 20 kcal

    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

    Calories: 20kcalCarbohydrates: 4gPotassium: 30mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 5.9mgCalcium: 5mgIron: 0.1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.
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    Reader Interactions

    Comments

    1. Late Summer Garden

      September 13, 2021 at 6:04 pm

      5 stars
      I have a happy raspberry bramble in the back yard and can't keep up! It's currently producing about 2 cups of fresh raspberries every other day. So happy to have found this easy recipe. Ready to try some variations. About how much dried spice would you recommend adding and at what point in the recipe? (Currently about to experiment with a pumpkin pie spice containing cinnamon, nutmeg, ginger and cloves.) Also, same question if using fresh mint from the garden. Thanks!

      Reply
      • eureka

        October 01, 2021 at 7:09 am

        5 stars
        Your ideas sound great adding to the recipe! I think adding orange zest or orange juice would also be great.

        Reply
    2. Bina

      December 15, 2020 at 12:16 am

      5 stars
      Super simple recipe which results in absolutely delicious compote!! I put warm compote on vegan ice cream and topped with homemade granola. Was so yummy! Will be made frequently! Thank you for a great recipe.

      Reply
    3. WorkingMom

      November 04, 2020 at 6:39 pm

      5 stars
      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!

      Reply
    4. Emma Iniguez

      July 23, 2020 at 1:31 am

      5 stars
      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.

      Reply
    5. Divya

      June 05, 2020 at 3:43 am

      5 stars
      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 🙂

      Reply
    6. Jessica

      December 22, 2019 at 6:38 am

      5 stars
      If you freeze the compote how would you defrost it?

      Reply
      • Steve

        July 24, 2021 at 2:01 am

        Step 1: Remove from Freezer
        Step 2: Wait

        Alternative to Step 2 for the impatient: Defrost in microwave
        Alternative 2 for Step 2: Place. 6 in under broiler - watch closely as ovens very and burning is possible.

        Brought to you by the team that instructs on how to boil water.

        Reply
    7. Cindy Gordon

      August 02, 2019 at 6:48 pm

      5 stars
      Stunning photos and the taste is even more stunning! Such a delicious raspberry compote!

      Reply
    8. ELIZABETH

      July 01, 2019 at 3:07 pm

      Would this recipe work for most/any kind of berry. Can I swap raspberries for blackberries?

      Reply
      • Kate Hackworthy

        July 02, 2019 at 12:45 pm

        Absolutely! Just use any berries you have. Enjoy!

        Reply
        • Lexi

          July 29, 2021 at 3:44 pm

          5 stars
          This compote recipe is so easy and it tastes great! I used it for a filling in my cakes and everybody said they loved the filling!

          Reply
    9. Amelia

      June 30, 2019 at 4:25 am

      5 stars
      Wow absolutely amazing mine turned out so thick...
      Will be using on Yoghurt, ice cream, porridge & chocolate cake

      Reply
    10. Debb

      February 19, 2019 at 11:49 pm

      5 stars
      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.

      Reply
    11. Annie

      January 10, 2019 at 1:51 pm

      5 stars
      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!

      Reply
    12. Julia

      January 10, 2019 at 1:31 pm

      5 stars
      Love how quick this compote was to make. Raspberries are one of my favorite berries and we put this on brunch waffles!

      Reply
    13. Lisa | Garlic & Zest

      January 10, 2019 at 1:23 pm

      5 stars
      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!

      Reply
    14. Demeter

      January 10, 2019 at 1:09 pm

      5 stars
      This is perfect for so many things...the possiblities are endless. Love it!

      Reply
    15. Bintu | Recipes From A Pantry

      January 10, 2019 at 12:56 pm

      5 stars
      Mmmm this compote looks so good! I'd love it on some pancakes.

      Reply
    16. Parbina Begum

      July 18, 2018 at 11:27 am

      5 stars
      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!

      Reply
      • Kate Hackworthy

        July 18, 2018 at 7:16 pm

        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.

        Reply
    17. Pam

      May 22, 2018 at 7:06 pm

      5 stars
      Compote is just so versatile, isn't it? Yours looks wonderful and such a bright, pretty color too!

      Reply
    18. Caroline

      May 22, 2018 at 6:52 pm

      5 stars
      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.

      Reply
    19. Dannii

      May 22, 2018 at 5:38 pm

      5 stars
      You can’t beat a homemade compote with seasonal berries. I love adding chia seeds to ours for a protein boost.

      Reply
    20. Jenn

      May 22, 2018 at 5:38 pm

      5 stars
      Just added raspberries to my grocery list so I can try this super simple compote this week! YUM!

      Reply
    21. georgie

      May 22, 2018 at 5:15 pm

      5 stars
      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!

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Spring Recipes

    • How to Make A Fruit Platter (Fruit Tray)
    • Air Fryer Asparagus
    • Easy Strawberry Compote
    • Easy Pea Soup (4 ingredients)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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