raspberry compote

You only need 3 ingredients and 15 minutes for this versatile raspberry compote. Use it to jazz up pancakes, waffles, French toast, cakes, muffins, yogurt and more!

Raspberry Compote

(200 grams) raspberries (fresh or frozen)

sugar

lemon juice

water

Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.

Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

https://embed.mediavine.com/videos/h9p2zixjovzyyglxl50o

You only need 3 ingredients and 15 minutes to make this delicious raspberry compote, using fresh or frozen raspberries. Keep a jar for topping pancakes, sandwiching between cake layers, spreading on toast and so much more. It's so versatile and simple!

Quick &amp; easy, naturally sweetened raspberry compote made with just 2 ingredients in 15 minutes. A versatile topping that elevates oats, pancakes, waffles, cheesecakes, and more!

Easy Raspberry Compote (Naturally Sweetened)

raspberries ((fresh

maple syrup

sea salt ((optional))

Place raspberries and maple syrup in a small saucepan and bring to medium heat.

Once bubbling, reduce heat slightly and use a wooden spoon or potato masher to muddle and mash the fruit.

Continue cooking over medium-low heat (uncovered) for 10-12 minutes, mashing occasionally to combine until the volume is reduced to about half and it’s slightly thickened. Turn off the heat and adjust the flavor as needed, adding more maple syrup for sweetness and the optional pinch of salt to balance the flavor and reduce any bitterness.

Remove from the heat and let cool slightly. It will thicken more as it cools, but it can be enjoyed warm or at room temperature. If you prefer your compote without seeds, you can strain it after cooling. We like straining half of the compote (it minimizes the crunch from the seeds but ensures the compote is thick with a noticeable raspberry appearance). To strain, set a fine mesh strainer over a bowl, pour the compote into the strainer, and stir with a spoon to encourage it to move through the strainer.

Enjoy with oats, pancakes, waffles, crepes, French toast, cheesecake, and more! Leftover compote will keep in the refrigerator for 1 week or in the freezer for 1 month. We like to freeze in an ice cube tray to make it easy to defrost small amounts. When ready to use, reheat in the microwave or on the stovetop until warm.

Top 2 raspberry compote recipes from across the web

The most viewed raspberry compote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Raspberry Compote

Easy Raspberry Compote (Naturally S...

Top 2 raspberry compote recipes from across the web

The most viewed raspberry compote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Compote

Easy Raspberry Compote (Naturally S...

The most viewed raspberry compote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine