This raspberry compote is so easy to make and only requires 3 ingredients. Unlike jam, it only takes 15 minutes to make. Use it in cakes, yogurt, pancakes and anything else that needs a touch of fruity sweetness.
I come from a family of expert jam makers. We make all kinds of fruit jams and love sharing our creations with each other. From grape jam to strawberry rhubarb jam, I have made and loved them all.
For us, fruit is sweet enough to be dessert. And spoonful of jam is absolutely heavenly.
Why you must try this recipe
Fruit compote is very similar to jam except it is not as sweet. It is a wonderful way to feature fresh or frozen fruit.
This raspberry compote is a little sweet and tart. Raspberries are already on the tart side, which I love. You can adjust the sweetness to your personal taste.
You can use compote in a number of different ways like spreading it over a cheesecake or in between layers of my olive oil vanilla cake. Add swirls to your morning yogurt or oatmeal.
Serve it with chocolate chip waffles or yogurt pancakes, instead of using maple syrup. Dollop a spoonful over your ice cream.
Fruit compote can also be used in a savory way. Roast a chicken or pork tenderloin with your favorite compote. You can also add it to your whipped brie for an amazing appetizer!
You can also swirl in a spoonful in your cocktail for a touch of sweetness.
Ingredients you need
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- Raspberries: I made this compote with fresh raspberries. You can use frozen raspberries, but you will have more water to cook off.
- Granulated sugar: I have made jam with all kinds of sweeteners (honey, brown sugar, Swerve), so you can do the same with compote. I chose to keep it simple and use regular granulated sugar.
- Lime: A little acid balances the sweetness. You can use lemon or lime juice.
Step-by-step directions
1. Add the ingredients to a small pot and cook over medium heat.
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2. Cook until the fruit breaks down and the mixture thickens.
Expert tips and recipe FAQs
If you want a smoother sauce, simply strain out the seeds of the berry mixture. Pass it through a fine mesh sieve and press it through with a rubber scraper.
If you want a thicker sauce, you could add a cornstarch slurry while it cooks. In a small bowl combine 2 teaspoons of cornstarch with 2 tablespoons of cold water. Once smooth, add this to the raspberry mixture and let it simmer until the sauce thickens.
This basic raspberry compote recipe can be used to make any berry compote, from blueberry to strawberry. These berries tend to be sweeter than raspberries, so you might want to add less sugar. Again, you are making compote and not jam.
Other flavor additions you can use to make this compote your own:
- Add grated zest from a lemon or orange.
- Add a splash of Cointreau or any other fruit liqueur you like.
- You can also add some cinnamon or ground cloves for a little spice.
Keep the cooled fruit compote in a resealable container or jar. It will keep in the refrigerator for up to 2 weeks. You can also freeze compote for 3-6 months.
Sugar in jams wards off bacteria when canned. This compote recipe does not have enough sugar for it to be safe for canning. It can be frozen.
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Raspberry Compote
Ingredients
- 12 oz raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Combine berries, sugar and lime juice in a small pot and simmer over low heat, stirring regularly.
- Simmer until the raspberries soften and the liquid starts to reduce, about 10-15 minutes.
- Remove from the heat and let the compote cool. It will thicken more as it cools in temperature.
- Let it cool down to room temperature before pouring into a glass jar.
- Store the raspberry compote in the refrigerator for up to 2 weeks.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
