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.
Tips for successIt 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 ½ teaspoon cornstarch (cornflour) with 1 teaspoon of water. Stir into hot compote and it will become thicker immediately.