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Raspberry Compote Recipe

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A simple, glossy raspberry compote made with just a handful of ingredients in about 15 minutes. Sweet-tart and bursting with fresh berry flavor, it’s perfect spooned over pancakes, waffles, yogurt, oatmeal, cheesecake, or ice cream. Works with fresh or frozen raspberries.

Ingredients

  • 12 oz (340 g) fresh or frozen raspberries (about 3 cups)
  • 1/4 cup granulated sugar, plus more to taste
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

Optional Thickener:

  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Optional Flavor Add-Ins:

  • 1 strip lemon zest
  • 1 small sprig fresh mint or thyme
  • 1 tablespoon orange liqueur or Chambord

Instructions

  1. In a medium saucepan, combine the raspberries, sugar, water, lemon juice, and salt. If using frozen berries, there is no need to thaw them.
  2. Heat over medium heat, stirring occasionally, until the berries begin to release their juices and the sugar dissolves, about 3 minutes.
  3. Reduce the heat to medium-low and simmer for 8 to 10 minutes, gently mashing some of the berries with the back of a spoon and leaving others whole for texture.
  4. For a thicker compote, stir the cornstarch slurry into the simmering berries and cook for 1 minute more, until glossy and thickened.
  5. Remove from the heat and stir in the vanilla extract. Taste and add more sugar or lemon juice if needed.
  6. Let cool for 10 minutes. The compote will thicken further as it cools. Serve warm or chilled.

Notes

  • Fresh or frozen: Both work equally well. Frozen berries may need 2 to 3 extra minutes of simmering.
  • Seedless version: Press the finished compote through a fine-mesh sieve to remove the seeds for a smooth sauce.
  • Sweetness: Raspberries vary in tartness, so adjust the sugar to taste. Maple syrup or honey can replace the sugar.
  • Thickness: The compote thickens as it cools. If it becomes too thick, stir in a teaspoon of warm water.
  • Serving ideas: Spoon over pancakes, waffles, French toast, yogurt, oatmeal, cheesecake, panna cotta, or vanilla ice cream.
  • Other berries: Swap in strawberries, blueberries, blackberries, or a mixed berry blend.
  • Storage: Cool completely, then refrigerate in an airtight jar for up to 7 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
  • Vegan and gluten-free as written.

Nutrition

Find it online: https://thefamilycooking.com/raspberry-compote-recipe/