Raspberry Compote
Raspberry Compote is quick and simple to make using just 3 ingredients and less than 15 minutes of your time!!
Bursting with a sweet but tangy flavor, this is the perfect raspberry sauce to drizzle on Lemon Cake, Mascarpone Vanilla Ice Cream, and Italian Panna Cotta!
Why youโll love this recipe
- Quick and Easy: This Raspberry Compote is honestly one of the easiest things you can make in less than 15 minutes and tastes super amazing!
- Versatile: With just 3 ingredients, youโll have a compote that has so many uses. Whether as a topping for a stack of Mini Pancakes or Heart Shaped Waffles or drizzled on Torta Caprese for dessert, this raspberry compote recipe is so versatile!
- Fresh Flavor: This compote is easily made using fresh or frozen 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!
- Gluten-Free: This recipe is naturally gluten-free, dairy-free plus vegan friendly!
What is compote made of?
In its simplest form, fruit compote is made of fresh, frozen, or dried fruit with a little sugar for added sweetness. Extra flavorings can be added such as lemon juice or vanilla extract.
Fruit compote is like a simpler version of jam. They use the same ingredients, but compote is quicker to make and can be used in similar ways. However, unlike jam, you can’t preserve compote by canning it.
Because compote isn’t cooked for as long, it keeps the fruit’s fresh and vibrant taste. This makes it a perfect way to add extra flavor to a plain dessert.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Raspberries: Either fresh or frozen raspberries can be used for this recipe
- Sugar: To sweeten the raspberry which can be tart, use a little granulated white sugar. Adjust the quantity depending on the sweetness of the raspberries.
- Lemon juice: Use fresh or bottled lemon juice. Both will work equally well.
Substitutions
- Use raw or brown sugar instead of white for a slight hint of richness.
- Substitute honey or maple syrup for the sugar.
- Instead of lemon juice use lime juice or orange juice.
Variations
- Add finely grated orange zest with a splash of Cointreau or Grand Marnier for an adult version.
- Stir in a little finely grated lemon zest for added freshness at the end.
- For an extra note of deliciousness, stir through a teaspoon of vanilla extract at the end of the cooking time.
How to make raspberry compote
Follow my easy instructions to learn how to make raspberry compote.
Combine raspberries, sugar, and lemon juice in a saucepan.
Place over 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.
Marcellina’s Hint: Don’t leave the compote unattended. This is a quick recipe and it can burn or boil over easily. You can cook the compote longer to reduce the liquid and create a thicker sauce.
Storage
Raspberry Compote will keep for 5-7 days (maybe longer) in a sealed container in the fridge. For longer storage, freeze for up to a month in small plastic containers or heavy-duty ziplock bags.
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 donโt burn. Once the juices are released and the mixture becomes more liquid, this isnโt as essential.
- Taste the raspberries before beginning this raspberry compote recipe. I find raspberries from the grocery store are 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.
FAQ
A compote generally has a thicker and chunkier texture while raspberry coulis is strained and smooth. Coulis will pour and flow while compote will drop and plop off a spoon.
Simply strain the finished raspberry compote through a fine mesh sieve into a small bowl to remove unwanted seeds.
The syrup will thicken slightly on cooling. However,ย for a thicker compote, mix 1/2 teaspoon of cornstarch (cornflour) with 2 teaspoons of water and this mixture (while stirring) at the end of cooking. It will thicken straight away.ย
Remember to choose gluten-free cornstarch if that’s a requirement for you!
Serving Suggestions
There are so many ways to use this vibrant Raspberry Compote!
- Add to oatmeal or cinnamon granola for breakfast.
- Spoon over cheesecake.
- Serve with all chocolate desserts.
- Drizzle on Greek yogurt or mascarpone cream.
- Thicken with cornstarch for a raspberry compote filling for cakes like my Pan di Spagna.
Related Recipes
Blueberry Compote
Dried Fruit Compote
Cherry Sauce
Strawberry Coulis
Lemon Curd
Raspberry Torte
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Raspberry Compote Recipe
Ingredients
- 2 cups (250 grams) raspberries fresh or frozen
- ยผ cup granulated white sugar
- 1 tablespoon lemon juice fresh or bottled
Instructions
- Combine raspberries, sugar and lemon juice in a saucepan.
- Place over medium-low heat and bring to a simmer, stirring regularly with a spatula or wooden spoon.
- Simmer for 8-10 minutes or until the raspberries soften and the liquid reduces slightly.
- Serve warm or cool and refrigerate before serving.
Notes
- Begin heating the raspberries and sugar over medium-low heat, stirring frequently, to prevent burning.
- Taste the raspberries before starting; if they’re sweet, use less sugar. Adjust sweetness to your preference after simmering.
- A squeeze of lemon juice adds brightness, while a touch of vanilla extract enhances the depth of flavor.
- Let the compote cool completely before storing it in an airtight container in the fridge for 5-7 days. Freeze for longer storage.
Nutritional Estimate Per Serving
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.
Perfect to preserve fresh bought raspberries –
So happy you love this raspberry compote, Gina!
Would you say this whole recipe makes about one cup? Iโm trying to figure out my daughter wants around 2 cups for a cake filling (she will thicken it with corn starch).
Yes, Shelley, I think it would make 1 cup. Next time I make it, I’ll measure it and add it into the notes.
Do I have to put through a sieve?
No, there’s no need to put it through a sieve for a compote. Compote is meant to still have a few chunks of fruit. However if you want to make a smooth sauce like a coulis then you can put it through a sieve.
Thank you for the compote. Made raspberry and strawberry, placed on baked puffed pastry with homemade whipped topping and topped with the other half of puffed pastry. dusted with powdered suger. it was a hit for game night. Making for 4th of July
You’re welcome! I love what you did with it. Happy 4th of July!
This made all of my raspberry dreams come true! The recipe was so simple and made the most delicious raspberry turnovers! Thank you!
That’s a great use of my raspberry compote recipe, Katherine!
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.
You’re welcome! It’s so good that you were able to make it keto.
can I have to remove seeds after made ?
Yes, pass the compote through a fine mesh sieve.
Made and loved. Simple as that.
I’m happy you loved it, Jamie!
Hi! Iโm excited to try this recipe but I only have frozen raspberries. Do I need to defrost them first?
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.
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!
You’re welcome, Anna! Yes, I agree – fresh is always best. However I like having an option when fresh isn’t available.
Do you have any easy suggestions/advice on how to prepare this amazing sauce as a seedless compote..?
Hi Olivia. The only way to make this seedless is to pass the finished compote through a sieve.
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.
You’re welcome, Pauline!
This was PERFECT! Used cornstarch. This made my cheesecake look beautiful. thank you!
Great recipe! Iโm definitely saving this for summertime when I pick fresh berries. Your tips are helpful!
This compote will be even more amazing with sweet, freshly picked berries!
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!
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!
If I add the corn starch will it thicken enough to be used for a filling in between cake layers?
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
So fresh and tasty…This is GREAT for some pancakes!