You only need 3 ingredients and 15 minutes to make this delicious raspberry compote, using fresh or frozen raspberries.
Keep a jar for topping pancakes, using between cake layers, spreading on toast and so much more. It’s so versatile and simple!
easy raspberry sauce
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.
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.
Compote only takes 15 minutes to make, and it’s a great way to use up fruit that’s getting old.
reader reviews for raspberry compote
⭐⭐⭐⭐⭐ “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.
It’s really easy to make compote. Here are a few hints and tips to make sure yours turns out perfectly.
- 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, frozen or canned fruit, as well as some dried fruits
- Try it on these easy 7 ingredient, 20 minute Fluffy Vegan Pancakes
storage and freezing
- Raspberry compote should last in the fridge for up to 5 days
- Can be frozen
other flavourings to add
- 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
uses for raspberry compote
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
how to make raspberry compote
Follow these easy steps for how to make raspberry compote, then scroll down to the recipe card for the full recipe, including measurements and the method.
1: Add the raspberries (fresh or frozen) 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 raspberry compote recipe
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- 2 cups (200g) raspberries fresh or frozen
- 2 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp water
- 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).
- Store in a sterilised jar in the fridge for up to 5 days
- Freezable (up to 2 months)
- Sterilise the jar by running it through the dishwasher, or boiling it for 10 minutes