This easy Raspberry Compote recipe uses just 3 ingredients and takes just 15 minutes to make! It's perfect as a fruity topping for pancakes, yogurt, and desserts, or as a quick raspberry sauce for cakes and cheesecake.
Raspberry compote is quick and easy to make with just 3 ingredients and 15 minutes.
This simple raspberry compote recipe creates a soft, fruity topping that's perfect for both breakfast and dessert.
Just simmer the raspberries until they break down into a lightly thickened sauce, then use it straight away or let it cool and store for later.
It's delicious spooned over pancakes, oatmeal, yogurt, or granola, and works beautifully as a raspberry sauce for cheesecake, ice cream, and cakes.
Try it as a fruity filling between layers of my vanilla cake or spooned over a stack of Lemon Pancakes.
You can keep it in the fridge for up to 5 days or freeze it for later, making it a great make-ahead fruit topping.
Looking for more fruit compote variations? See my complete Fruit Compote Guide.
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What is Raspberry Compote?
Raspberry compote is a quick fruit sauce made by gently cooking raspberries with sugar until they soften and release their juices, creating a thick, spoonable mixture.
Unlike jam, it's faster to make, uses less sugar, and keeps a fresher, brighter flavour.
It can be served warm or cold and is perfect as a topping, filling, or simple raspberry sauce for desserts.
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.
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.
Raspberry Compote for Cake
This raspberry compote is perfect for cakes thanks to its thick, jammy texture and bright flavour.
Once cooled, it becomes thick enough to spread between cake layers without soaking in too much, making it ideal for layer cakes, sponge cakes, and cupcakes. You can also swirl it into frosting or spoon it over the top for a glossy, fruity finish.
For best results, let the compote cool completely before using it in cakes so it thickens properly.
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
Raspberry compote is a versatile fruit topping that can be used in both sweet breakfasts and desserts. Here are some of the best ways to use it:
- For pancakes and waffles
Spoon warm raspberry compote over pancakes, waffles, or French toast for an easy fruity topping. It's delicious on Lemon Pancakes. - With yogurt and granola
Swirl it into yogurt or layer it with granola for a quick breakfast or snack. It's also great on Whipped Cottage Cheese with Fruit. - As a cake filling
Use raspberry compote between cake layers for a fresh, tangy contrast, especially with vanilla or chocolate cakes. It's also incredible on Lemon Drizzle Traybake for a fruit flavour contrast. - For cheesecake and desserts
Drizzle it over cheesecake, ice cream, or puddings as a simple raspberry sauce. Try it on Vegan Cheesecake. - On oatmeal or porridge
Add a spoonful to warm oatmeal for natural sweetness and flavour. Try it on Gruel! - On toast or pastries
Spread it on toast, scones, or croissants as a lighter alternative to jam. We love it on bagels spread with a thick layer of cream cheese and then topped with raspberry compote.
It's an easy way to add a burst of fruity flavour to both breakfast and desserts.
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.
Can I Use Frozen Raspberries?
Yes! This recipe works perfectly with frozen raspberries, so you can make it any time of year.
There's no need to thaw them first. Simply add the frozen berries straight to the pan and cook as directed. You may need an extra minute or two of cooking time to allow the excess liquid to evaporate.
Frozen raspberries can release more juice, but the finished compote will still be thick, glossy, and full of flavour.
Tips for the Best Raspberry Compote
For the best flavour and texture, keep these simple tips in mind:
Add flavour variations
Try a squeeze of lemon juice to brighten the flavour, or add vanilla for a softer, dessert-style compote.
Don't overcook it
Simmer just until the raspberries break down and the juices thicken slightly. Overcooking can make the compote too thick and jammy.
Adjust the sweetness to taste
Raspberries can be quite tart, so taste and add more sugar if needed. If your berries are very sweet, you can reduce it.
Use fresh or frozen raspberries
Both work well. Frozen raspberries may release more liquid, so you might need to simmer the compote a little longer.
Control the texture
For a chunkier compote, leave some raspberries whole. For a smoother, more sauce-like consistency, mash the fruit as it cooks.
Let it thicken as it cools
Raspberry compote will look quite runny when hot but thickens naturally as it cools.
FAQs
Raspberry compote is a simple fruit sauce made by gently cooking raspberries with sugar and a little liquid until they soften and release their juices. It's thicker than a syrup but looser than jam, making it perfect for spooning over desserts and breakfast dishes.
Yes! Frozen raspberries work perfectly for this recipe. There's no need to thaw them first - simply add them straight to the pan and cook as directed. You may need to simmer for an extra minute or two to allow excess liquid to evaporate.
Raspberry compote thickens naturally as it cooks and the liquid reduces. For a thicker consistency, simmer it a little longer or mash some of the fruit as it cooks. It will also thicken slightly as it cools.
They're very similar, but raspberry compote usually contains whole or lightly mashed fruit, while raspberry sauce is typically smoother and more blended. This recipe can easily be used as a rustic raspberry sauce.
Store raspberry compote in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months and thaw it overnight in the fridge before using.
Yes, you can reduce or replace the sugar to taste. Keep in mind that raspberries are naturally tart, so you may want to add a natural sweetener like maple syrup or honey.
Storage and Freezing
Raspberry compote is quick to make and stores well, but it's important to note that it's not preserved like jam.
- Fridge:
Store in an airtight container in the refrigerator for up to 5 days. - Freezer:
Freeze for up to 3 months. Let it cool completely before freezing, then thaw overnight in the fridge. - Reheating:
Gently warm it in a saucepan or microwave before serving, or enjoy it cold.
Important:
This recipe is not shelf-stable and cannot be stored at room temperature like jam, since it isn't cooked with enough sugar or processed for preservation. Always keep it chilled or frozen.
📖 Recipe
Raspberry Compote
Equipment
- Pot
- Wooden spoon
Ingredients
- 2 cups raspberries fresh or frozen (200g)
- 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
Try a squeeze of lemon juice to brighten the flavour, or add vanilla for a softer, dessert-style compote. Don’t overcook it
Simmer just until the raspberries break down and the juices thicken slightly. Overcooking can make the compote too thick and jammy. Adjust the sweetness to taste
Raspberries can be quite tart, so taste and add more sugar if needed. If your berries are very sweet, you can reduce it. Use fresh or frozen raspberries
Both work well. Frozen raspberries may release more liquid, so you might need to simmer the compote a little longer. Control the texture
For a chunkier compote, leave some raspberries whole. For a smoother, more sauce-like consistency, mash the fruit as it cooks. Let it thicken as it cools
Raspberry compote will look quite runny when hot but thickens naturally as it cools.
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.
Gloria Lindley says
i am going to make a pomegranate compote. i make a no bake cheesecake, this will be a delicious topping
Rae says
I made the compote for crepes. I didn't have enough raspberries, so I chopped an orange and added it. It turned out great!
David B says
I fucked up big time and somehow made jam?? Not blaming the recipe or owt cos I barely read it😭 the jam tastes well nice though so I spose this is good
Steph says
delish! i'm putting this in the middle of vanilla whoopie pies!
Patricia Danielson says
OH, MY! JUST MADE THIS FOR OUR PANCAKE BREAKFAST. IT IS DELICIOUS. TASTS GREAT!. NOTHING LEFT TO STORE. THANKS FOR POSTING. WHAT ELSE CAN I PUT THIS ON?
Bee says
Had a raspberry glut. Made this compote according to the recipe just substituted half the sugar with stevia. It turned out very nicely. I’ve frozen it in single portions using a muffin tray for my husband to enjoy a taste of summer later in the year.
Dana says
Can I use blueberries and raspberries together? I only have one cup of raspberries. I want to use it on a flourless, no-added sugar chocolate cake that is super dense and only slightly sweet. The sweetness and bright acidity of the compote will be a perfect balance!
Kate Hackworthy says
Absolutely! I'm sure it will taste incredible.
Alistair Windsor says
Great recipe. I added a bay leaf for some additional astringency since the compote was used as a topping for a very sweet dessert.
sarah says
Absolutely delicious and perfectly sweet. It was thick enough to pipe in macarons so a win!
Jase says
Really tasty and easy. I'm going to use some of it in muffins.
Susan says
What about the seeds, did you strain it
Kate Hackworthy says
Hi, I don't strain the seeds, but if you really don't like seeds, then you can, though it might be a pain to do and could turn the compote into more of a coulis.
Late Summer Garden says
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!
eureka says
Your ideas sound great adding to the recipe! I think adding orange zest or orange juice would also be great.
Bina says
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.
WorkingMom says
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 says
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 says
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 says
If you freeze the compote how would you defrost it?
Steve says
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.
Cindy Gordon says
Stunning photos and the taste is even more stunning! Such a delicious raspberry compote!
ELIZABETH says
Would this recipe work for most/any kind of berry. Can I swap raspberries for blackberries?
Kate Hackworthy says
Absolutely! Just use any berries you have. Enjoy!
Lexi says
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!
Amelia says
Wow absolutely amazing mine turned out so thick...
Will be using on Yoghurt, ice cream, porridge & chocolate cake
Debb says
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 says
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 says
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 says
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 says
This is perfect for so many things...the possiblities are endless. Love it!
Bintu | Recipes From A Pantry says
Mmmm this compote looks so good! I'd love it on some pancakes.
Parbina Begum says
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 says
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 says
Compote is just so versatile, isn't it? Yours looks wonderful and such a bright, pretty color too!
Caroline says
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 says
You can’t beat a homemade compote with seasonal berries. I love adding chia seeds to ours for a protein boost.
Jenn says
Just added raspberries to my grocery list so I can try this super simple compote this week! YUM!
georgie says
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!