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Raspberry Compote

Raspberry Compote is quick and simple to make using just 3 ingredients and less than 15 minutes of your time!!

Bursting with sweet, tangy flavor, this is the perfect sauce to drizzle on cake, ice cream or yoghurt!!

raspberry sauce in a glass jar with a spoon full lifted out.

Why you’ll love this recipe

This Raspberry Compote is seriously one of the easiest things you can make that tastes super amazing!

With just 3 ingredients, you’ll have a compote that has so many uses. From dolloping onto these mini pancakes or cute heart shaped waffles in the morning to drizzling on a flourless Torta Caprese after dinner, this raspberry compote recipe is super versatile!

Compote is easily made with fresh, frozen or dried fruit in just minutes. Not as sweet as jam or jelly, the beauty of this compote is that the flavor of the fruit shines through!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredient notes

ingredients for raspberry compote

This is what you’ll need for the easy recipe.

  • raspberries
  • white sugar
  • lemon juice

Variations

Try a these substitutions or additions to make this raspberry compote your own.

  • use raw or brown sugar instead of white for a slight hint of richness
  • substitute honey or maple syrup for the sugar
  • add finely grated orange zest
  • or finely grated lemon zest
  • a splash of Cointreau or Grand Marnier for an adult version

Instructions

two images. top image is raspberries and white sugar in a saucepan. bottom image is raspberry compote in saucepan with wooden spoon lifting some out.
  1. Combine raspberries, sugar and lemon juice in a saucepan.
  2. Place over a medium low heat, stirring until the mixture comes to a simmer. Simmer for 6-8 minutes or until the fruit softens and the liquid reduces slightly.

Tips for success and FAQ’s

It is important to start heating the raspberry mixture gently and stir regularly especially at the beginning, so the fruit and sugar doesn’t burn. Once the juices are released and the mixture becomes more liquid, this isn’t as essential.

Taste the raspberries before beginning this raspberry compote recipe. I find raspberries from the supermarket as tart whereas farm fresh raspberries are sweeter. If your raspberries are sweet, start with half the sugar, taste after simmering and adjust sugar to your taste.

Can this compote be canned like jam or jelly?

No, there isn’t enough sugar to preserve this compote.

Can I freeze this raspberry compote?

Yes, freeze for up to a month in a heavy duty ziplock bag.

How can I thicken this compote even more?

The syrup thickens on cooling. But for a thicker compote, mix 1/2 teaspoon of cornstarch (cornflour) with 1 teaspoon of water and add this mixture (while stirring) at the end of cooking. It will thicken straight away.

raspberry sauce in a glass jar with spoon insert viewed from above.

More recipe like this

Blueberry Compote
Dried Fruit Compote
Cherry Sauce
Strawberry Coulis
Lemon Curd
Raspberry Torte

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raspberry sauce in a glass jar with a spoon full lifted out.

Raspberry Compote Recipe

A raspberry sauce that is not too sweet and made easily and quickly. Use as a topping for ice cream, cake, desserts and yogurt.
4.99 from 68 votes
Print Pin Review
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings:8 servings
Author: Marcellina

Ingredients

  • 2 cups (250 grams) raspberries fresh or frozen
  • ¼ cup white sugar
  • 1 tablespoon lemon juice

Instructions

  • Combine raspberries, sugar and lemon juice in a saucepan.
  • Place over medium low heat and bring to a simmer, stirring regularly.
  • Simmer for 8-10 minutes or until the raspberries soften and the liquid reduces slightly.
  • Serve warm or refrigerate before serving.

Notes

Tips for success
It is important to start heating the raspberry mixture gently and stir regularly especially at the beginning, so the fruit and sugar doesn’t burn. Once the juices are released and the mixture becomes more liquid, this isn’t as essential.
Taste the raspberries before beginning this raspberry compote recipe. I find raspberries from the supermarket as tart whereas farm fresh raspberries are sweeter. If your raspberries are sweet, start with half the sugar, taste after simmering and adjust sugar to your taste.
Can this be canned like jam or jelly?
No, this recipe doesn’t contain enough sugar.
Can this compote be frozen?
Yes, freeze for up to a month in heavy duty, ziplock bags.
How can I make this compote thicker?
Mix 1/2 teaspoon cornstarch (cornflour) with 1 teaspoon of water. Stir into hot compote and it will become thicker immediately.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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Recipe Rating




24 Comments

  1. 5 stars
    This made all of my raspberry dreams come true! The recipe was so simple and made the most delicious raspberry turnovers! Thank you!

  2. 5 stars
    This raspberry compote is delicious. In order to make it keto, I substituted ChocZero monk fruit “honey” for the sugar and cooked it just a tad longer to reduce the extra liquid. Once chilled, I swirled the compote through small meringues before I baked them to make beautiful and tasty Christmas treats. Thank you for this lovely recipe.

  3. Hi! I’m excited to try this recipe but I only have frozen raspberries. Do I need to defrost them first?

    1. Ciao Anna! No, just use them from frozen. The compote may be more liquid which is fine depending on how you want to use it. If you’d like to thicken it, mix 1/2 – 1 teaspoon of cornstarch with 1 tablespoon of water. Stir it into the compote and simmer until thicker.

      1. Just wanted to say thanks a bunch for that helpful tip! I gave both frozen and fresh compote a shot, and they both worked out, but gotta admit, the fresh ones ended up tasting even better. Really appreciate your advice!

  4. Do you have any easy suggestions/advice on how to prepare this amazing sauce as a seedless compote..?

  5. I must add this to my dessert repertoire Marcellina. The compote would be delicious with all kinds of sweet dishes,I like that you can freeze it for a month. Great idea, thanks.

  6. 5 stars
    Great recipe! I’m definitely saving this for summertime when I pick fresh berries. Your tips are helpful!

  7. 4 stars
    This compote is good but too tart for me. I add twice as much sugar. I also added a little cornstarch to thicken. Was very easy and delicious!

    1. Hi Linda, yes, as I said above, the amount of sugar always depends on the raspberries. If they are tart you’ll need more sugar. Sweet raspberries need very little sugar. I’m glad you took my suggestion of adding a little cornstarch to thicken. It makes such a lovely glossy sauce. Thank you for taking the time to comment!

  8. If I add the corn starch will it thicken enough to be used for a filling in between cake layers?

    1. Cheyanne, you can but it will still be rather oozy. For a cake filling, use double or triple the amount of cornstarch. Also cool it completely in the fridge before using it. Hope that helps xx