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    Home » All Recipes » Helpful How-To Guides

    How to Make Raspberry Compote

    March 17, 2023 by Emily Leave a Comment

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    Jump to Recipe Print Recipe

    Sweet, tart, and bursting with berry goodness, this slightly chunky Raspberry Compote is the simple, 3-ingredient recipe you need. My refreshingly easy berry compote recipe is perfect for adding colorful flair and finger-licking flavor to everything from your favorite breakfasts to desserts!

    Cooked raspberry compote in a jar with a wooden spoon.
    Jump to:
    • About This Recipe
    • Ingredients & Substitutions
    • Equipment 
    • How To Make Raspberry Compote
    • Optional Variations 
    • Expert Tips & Serving Suggestions
    • Storage Instructions
    • Frequently Asked Questions
    • More Syrups, Sauces and Essentials Recipes
    • How to Make Raspberry Compote

    About This Recipe

    I’m not sure if you know this about me, but fruit-based condiments are my JAM. I have tons of recipes for purĂ©es, curds, jams, sauces, syrups, and compotes on the blog already, and you can definitely expect more out of me in the future. After all, who doesn’t love the pure, colorful, flavorful goodness of fruit?!? 

    Aside from being my newest addition to the berry lovers’ arsenal, this gorgeous ruby easy raspberry compote recipe is also:

    • Quick & Easy - You only need 1 pan and about 10 minutes of active time to make it.
    • Made With Only 3 Ingredients - A short ingredient list makes things simple, but also lets the star ingredient shine through magnificently.
    • Super Versatile - Whether you use this raspberry compote for delicious topping on an angel food cake, cake, ice cream, pavlovas, oatmeal, yogurt, breakfast parfaits, or pancakes, one thing remains the same: you’re going to love it.
    • Allergen-Friendly - Unless raspberries are the allergy, this naturally gluten-free, nut-free, dairy-free, egg-free, vegan, and soy-free recipe is perfectly safe for sharing - the perfect simple raspberry sauce for your favorite desserts.
    • Budget-Friendly - Store-bought fruit preserves are often very expensive ($3+ for a tiny jar) and filled with strange preservatives and artificial ingredients. This simple homemade recipe will yield you a nice big jar of entirely natural fruity goodness, so your body and your budget will both be happy.

    Ingredients & Substitutions

    Labeled ingredient photo for making raspberry compote.

    As promised, you only need a few simple ingredients to make this easy recipe for raspberry compote:

    • Raspberries - Either fresh or frozen berries will work beautifully here. You are also welcome to swap in the berry variety of your choice (e.g. blueberries, blackberries, black ripe raspberries, boysenberries) or use a mix. Have extra raspberries on hand? Make raspberry simple syrup, raspberry puree, raspberry martinis or raspberry margaritas!
    • Granulated Sugar - Plain white sugar has a neutral flavor, which allows the full flavor of the raspberries to shine through. Feel free to swap in organic cane sugar if you prefer.
    • Lemon Juice - Using the juice of about œ of a fresh lemon will add extra brightness to the taste of your compote, plus it’ll help to preserve the gorgeous red color. You’re also welcome to use lime juice if you prefer a slightly more tropical flavor profile.
    • Water - Okay, you got me — this is the 4th ingredient. But, as it comes from the tap, let’s go ahead and agree you don’t really need to count it, right? If you want to cut down on the added sugar, feel free to swap in fruit juice (e.g. cherry or grape) instead.

    Equipment 

    • Heavy Saucepan
    • Silicone Spatula
    • Cold Plate - Any regular plate that you’ve stashed in the freezer will work!
    • Storing Container/Jar

    How To Make Raspberry Compote

    This tasty compote recipe comes together in a few easy steps. Here’s how:

    Step 1: Heat raspberries in a medium saucepan with granulated sugar and water over medium heat, while pressing gently to break them down with a spatula.

    Step 2: Simmer. Bring the raspberry mixture to a boil on the stove on medium-high heat, stirring constantly. Reduce the heat to low and continue to cook for about 15 minutes. 

    Raspberries, sugar and water in a saucepan.
    Ingredients in a saucepan
    Saucepan on a stovetop, heating on medium.
    Heating ingredients on the stove

    Step 3: Test the Reduction. Chill a small plate in the freezer for about 15 minutes, then place a spoonful of warm compote on the plate. If your compote has reduced to your liking on the cold plate you’re finished cooking! If not, you’ll need to continue cooking a bit longer.

    Step 4: Add Lemon & Store. Remove from the heat, stir in fresh lemon juice, and allow the compote to cool. Store in an airtight container and use as you please!

    Testing how cooked compote is on a small frozen plate.
    Testing on a cold plate
    Cooked raspberry compote with lemon juice.
    Adding and stirring lemon juice to compote

    Optional Variations 

    As much as I love the pure, bright simplicity of this easy fruit compote, you can easily put your own stamp on it. Here are a few ideas to get your creative juices flowing:

    • Swap in different berries, or use a mixture of your favorites.
    • Add other fruits like chopped peaches or pineapples. You could also add orange juice or lemon extract for an extra kick! Mix and match to your heart’s content.
    • Add aromatics like a vanilla bean, vanilla extract or a cinnamon stick to give it extra flavor.
    • Smooth Sauce - Strain out the raspberry seeds is a great way to have a smooth, thick raspberry sauce and seedless compote.
    Wooden spoon of raspberry compote.

    Expert Tips & Serving Suggestions

    • Don’t overcook the berries. Heat can help berries break down, releasing all their tasty juices. That said, overcooking can lead to the fresh raspberries breaking down entirely (like they would in a purĂ©e), which would prohibit the slight chunkiness we’re after and degrade the flavor of the fruit.
    • Wait to add the lemon juice. For the best result, ou want all the active compounds to remain intact to keep your compote looking nice and vibrant.
    • Don’t bother defrosting. If you’re making a frozen berry compote, save yourself some time by dumping the frozen raspberries directly into your saucepan.

    Once made, this delectably fruit-forward berry compote can be used in dozens of different ways. Here are some of my favorite ways to use this perfect sauce:

    • Using raspberry compote for cheesecake or cake garnish is as simple as swirling a bit on the dessert plate underneath, or spooning it over the top of your favorites.
    • Try drizzling some as a topping on chocolate or passion fruit ice cream.
    • Swirl it into a “fool” or layer it into a “mess” using sweetened whipped cream and meringues. You can also use it as a topping on pavlovas (large-format meringues), preferably with chantilly cream and extra fresh berries.
    • Add some to your morning smoothies for extra sweet-tart pizazz.
    • Drizzle some on your oatmeal, porridge, pancakes, french toast, waffles, or other sweet breakfast favorites with a touch of peanut butter.
    • Use it on cheese plates or add it to grilled cheese sandwiches. (Fresh sourdough + brie + cream cheese + raspberry compote + dark chocolate = insanely delicious sandwich)
    Jar of raspberry compote on a counter.

    Storage Instructions

    Once made, store the berry compote in a clean, airtight container (like a mason jar). It should keep for up to 2 weeks in the refrigerator or up to 6 months in the freezer.

    Frequently Asked Questions

    How long does compote take to thicken?

    It depends on how much sugar you add and how powerful your stove is. Mine was the perfect consistency after about 15 minutes of simmering.

    How long does fresh fruit compote last?

    In our house, not long at all! 😂All jokes aside, it should keep well for up to 2 weeks in the fridge or up to 6 months in the freezer. Then use for cake filling, vanilla ice cream, lemon pound cake or chocolate cake!

    Can you overcook compote?

    Yes, and no. If you overcook this raspberry-flavored compote, the berries will break down more significantly, leaving you with more of a purée consistency than a chunky compote.

    Is berry compote healthy?

    “Healthy” is a pretty loaded term, and I’m not a dietician. That said, this compote is made with just fruit and a little bit of sugar, so I’d classify it as wholesome if not “healthy.” 😬  

    More Syrups, Sauces and Essentials Recipes

    • Blackberry Simple Syrup
    • Blueberry Simple Syrup
    • Blueberry Shrub with Basil Mocktail (Simple and Refreshing)
    • How to Make Brown Butter

    As always, I love seeing your creations and hearing from you! If you try this recipe, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    How to Make Raspberry Compote

    Sweet, tart, and bursting with berry goodness, this slightly chunky Raspberry Compote is the simple, 3-ingredient recipe you need. My refreshingly easy berry compote recipe is perfect for adding colorful flair and finger-licking flavor to everything from your favorite breakfasts to desserts!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Compote
    Cuisine: American
    Keyword: Compote
    Prep Time: 2 minutes
    Cook Time: 15 minutes
    Total Time: 17 minutes
    Servings: 6 Servings
    Calories: 53kcal
    Author: Emily Laurae

    Equipment

    • Small Saucepan
    • Mesh Sieve or Chinoise optional
    • Spatula
    • Storing Container/Jar

    Ingredients
     

    • 12 oz. Raspberries, frozen or fresh
    • 3 Tablespoons Granulated Sugar
    • 2 Tablespoons Water
    • 1 Tablespoon Lemon Juice, about œ a lemon

    Instructions

    • Place the frozen or fresh raspberries in a saucepan with granulated sugar and water. On medium heat, start cooking the raspberries while pressing gently to break them down with a spatula.
      12 oz. Raspberries, 3 Tablespoons Granulated Sugar, 2 Tablespoons Water
    • Bring the raspberries to a boil on the stove on medium high heat, stirring constantly until the raspberries have started to fully break down and the juices have started to reduce. Reduce the heat to low and continue reducing for about 15 minutes.
    • You can also test whether your compote is the texture of your liking by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of compote on the plate. If your compote has reduced to your liking on the cold plate you’re finished cooking! If not, you’ll need to continue cooking a bit longer.
    • Remove from the heat, stir in lemon juice and allow the compote to cool. Store in an airtight container and use as you please!
      1 Tablespoon Lemon Juice

    Notes

    Storage Instructions
    Once made, store the berry compote in a clean, airtight container (like a mason jar). It should keep for up to 2 weeks in the refrigerator or up to 6 months in the freezer.
    Expert Tips & Serving Suggestions
    • Don’t overcook the berries. Heat can help berries break down, releasing all their tasty juices. That said, overcooking can lead to the raspberries breaking down entirely (like they would in a purĂ©e), which would prohibit the slight chunkiness we’re after.
    • Wait to add the lemon juice. You want all the active compounds to remain intact to keep your compote looking nice and vibrant.
    • Don’t bother defrosting. If you’re making a frozen berry compote, save yourself some time by dumping the frozen raspberries directly into your saucepan.

    Nutrition

    Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 88mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 0.4mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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