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!
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About This Recipe
Iâm 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 doesnât love the pure, colorful, flavorful goodness of fruit?!?
Aside from being my newest addition to the berry loversâ 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: youâre 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
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 Âœ of a fresh lemon will add extra brightness to the taste of your compote, plus itâll help to preserve the gorgeous red color. Youâre also welcome to use lime juice if you prefer a slightly more tropical flavor profile.
- Water - Okay, you got me â this is the 4th ingredient. But, as it comes from the tap, letâs go ahead and agree you donât 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 youâve 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. Hereâs 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.
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 youâre finished cooking! If not, youâll 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!
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 heartâs 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.
Expert Tips & Serving Suggestions
- Donât 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 weâre 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.
- Donât bother defrosting. If youâre 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 âfoolâ or layer it into a âmessâ 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)
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
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.
In our house, not long at all! đAll 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!
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.
âHealthyâ is a pretty loaded term, and Iâm not a dietician. That said, this compote is made with just fruit and a little bit of sugar, so Iâd classify it as wholesome if not âhealthy.â đŹÂ Â
More Syrups, Sauces and Essentials Recipes
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How to Make Raspberry Compote
Equipment
- Mesh Sieve or Chinoise optional
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 youâre finished cooking! If not, youâll 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
- Donât 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 weâre after.
- Wait to add the lemon juice. You want all the active compounds to remain intact to keep your compote looking nice and vibrant.
- Donât bother defrosting. If youâre making a frozen berry compote, save yourself some time by dumping the frozen raspberries directly into your saucepan.
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