Raspberry Compote
This easy raspberry compote recipe uses just 3 ingredients and takes 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.
Servings: 10
Calories: 20kcal
Cost: $4
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
Calories: 20kcal | Carbohydrates: 4g | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 5.9mg | Calcium: 5mg | Iron: 0.1mg