Raspberry Compote Recipe

An open glass jar filled with raspberry sauce sits on a pink checkered cloth, with a spoon lifting some sauce out of the jar.

Deliciously sweet and ready in 15 minutes, this raspberry compote recipe makes everyday meals more indulgent.

5 from 2 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings

Calories 20 kcal

Ingredients

2 cups Raspberries fresh or frozen
2 tablespoons Water
1/4 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

For a deeper, richer flavor, swap in maple syrup or brown sugar instead.

Frozen raspberries release more liquid as they cook, so the compote may need an extra minute or two to thicken.

Want a smooth, seedless sauce? Just strain the compote through a fine mesh sieve.

If your raspberries are especially tart, you may want slightly more sweetener depending on how you plan to serve it.

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: 144mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg

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