Raspberry Compote

A spoonful of raspberry jam is held above an open glass jar filled with more jam.

This easy raspberry compote is sweet, tangy, and ready in minutes—perfect for topping pancakes, yogurt, cheesecake, and more.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Dessert

Cuisine American

Servings

Calories 20 kcal

Ingredients

2 cups fresh raspberries or frozen raspberries
2 tablespoons water
¼ cup white sugar or sugar alternative
1 tablespoon lemon juice

Instructions

Combine raspberries, water, sugar and lemon juice in a saucepan.
Place over medium low heat and bring to a simmer, stirring regularly.
Simmer for 8-10 minutes until the raspberries thicken

Notes

Try a keto-friendly sweetener to keep your raspberry compote low in carbs. For a deeper, richer flavor, swap in maple syrup or brown sugar instead.
Want a smooth, seedless sauce? Just strain the compote through a fine mesh sieve.
If you're using it as a spread, thicken it up with a bit of cornstarch or tapioca starch.

Nutrition

Calories: 20kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 24mgFiber: 1gSugar: 4gVitamin A: 5IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg

Keyword raspberry

Tried this recipe?Let us know how it was!