Homemade Raspberry Compote is the most delicious way to enjoy fresh raspberries. This simple dessert sauce is SO easy to make on the stove, in just a few minutes, with only four ingredients.
It’s much easier to make homemade Raspberry Compote from scratch than you might think! This recipe requires just 4 ingredients, and is cooked on the stove in only 15 minutes.
This fruity sauce is thick and juicy, sweet but balanced with the addition of fresh lemon juice and vanilla extract.
Fresh raspberry compote is one of my favorite ice cream toppings! The sweet and tart flavors of fresh berries are perfectly complemented by creamy vanilla ice cream.
It’s also the perfect topping for pancakes, waffles, crepes, or a homemade no bake cheesecake.
What is Compote?
You might be wondering what the difference is between raspberry compote and raspberry jam. Both are fruit spreads, but there are some important differences between the two:
Jams are fruits that have been cut up and cooked with sugar and sometimes pectin until the mixture is thick and spreadable. Most often, jams are jarred up and processed so that they are preserved for long periods of time.
In contrast, a fruit compote is fruit that is cooked (without cutting it up) with sugar so that the fruit is left mostly intact. Compote is generally a loose, chunky mixture, and it is meant to be prepared and enjoyed fresh rather than preserved.
Hope that helps! Let’s get to the recipe.
Raspberry Compote Recipe Highlights
- Quick and Easy Recipe—I’ll share the step-by-step instructions below, but really, this recipe is as simple as throwing everything in a saucepan and cooking for a few minutes.
- Perfectly Sweet—Raspberries are sweet on their own but can also be a bit tart. We’re adding just enough sugar to balance everything out, plus lemon juice to enhance the flavor of the berries.
- Easy to Make Ahead—This raspberry compote recipe will stay fresh for up to a week in the fridge, so it will be ready to spoon onto your favorite desserts or breakfasts all week long.
- A Healthy Alternative—This fresh, homemade compote is much less processed than anything you might buy at the store. Check the labels! With just four real ingredients, you’ll feel good about enjoying this sweet treat.
Ingredients In Raspberry Compote
Here’s what you need to make this easy dessert sauce:
Complete list of ingredients and amounts can be found in the recipe card below.
- Raspberries: Fresh raspberries will give you the best flavor here, and this recipe is perfect for summertime when berries are in abundance. However, you can use frozen raspberries, too!
- Sugar: Not too much and not too little. Feel free to adjust the amount of sugar based on the sweetness of your berries.
- Lemon Juice: To add a bit of acidity and brightness.
- Vanilla Extract: Vanilla extract adds a bit of warmth and helps to enhance the flavors in the sauce.
- Water: This isn’t pictured here, but you’ll need about two tablespoons of water to help the raspberries cook down.
How To Make Raspberry Compote
Tip!
Be sure to add the vanilla extract at the end, after the sauce has thickened. You don’t want to cook it, just warm it though with the compote for flavor.
Recipe Tips
- Use Fresh Ingredients: Your raspberry sauce will be as delicious as the individual components you add to it. Fresh berries, freshly squeezed lemon juice, and a good quality pure vanilla extract will give you the most flavorful sauce.
- Don’t like the seeds? Press your raspberry compote through a fine mesh sieve to remove the seeds and create a smooth raspberry sauce.
- Adjust the Sugar: I don’t suggest making this recipe without any sugar, but you can reduce it a little bit to make the sauce more tart or increase it to make the sauce extra sweet. You can also swap up to half of the sugar with brown sugar, maple syrup, or honey to give your compote a more complex flavor.
- Flavor additions to try: Raspberries pair well with cinnamon, nutmeg, fresh herbs like mint and sage, almond extract, or orange zest. Get creative if you’re feeling bold!
Storing Tips
- Allow the finished raspberry compote to cool to room temperature, then transfer it to an airtight jar and store it in the refrigerator for up to one week.
- To reheat the compote, microwave it in 15-second increments until it’s just barely warmed. Alternatively, heat it on the stovetop over low heat.
How to Enjoy Homemade Raspberry Compote
Spoon this sweet berry sauce over just about anything you like! Here are some of my favorite ways to enjoy this raspberry compote:
- Drizzled over ice cream or mixed into a milkshake
- As a topping for Pancakes, Waffles, or French Toast
- On top of Cheesecake, Bread Pudding, or tarts
- Stirred into Overnight Oats, yogurt, or cottage cheese
- As a filling for Lemon Muffins
- Spread onto a bagel or English muffin with cream cheese.
Recipe FAQs
Can I make raspberry compote with frozen raspberries?
Absolutely! This recipe works exactly the same with either fresh or frozen raspberries. Add the frozen berries to the pan without thawing them, they’ll thaw as the pan heats up.
Does this recipe work with other fruits?
It does! The method for making fruit compote does not have to stop with raspberries. Try strawberry, blueberry, or blackberry compote. You may want to adjust the amount of sugar to taste, as some berries are less sweet than raspberries.
How much compote does this recipe make?
You will end up with approximately 1 cup of raspberry compote from this recipe. Feel free to double the recipe if you need more of it! It’s a very forgiving process, and will work with just about any amount of berries that will fit in your pot.
More Homemade Sauces to Try
All Sauces and Dressings →
Save this raspberry compote recipe for the next time you need to use up some delicious berries! I love making this with local produce from the farmer’s market.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Raspberry Compote
Equipment
Ingredients
- 2 cups (246 g) raspberries fresh or frozen
- 3 tablespoons (36 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (30 ml) water
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- In a saucepan, combine the raspberries, sugar, lemon juice, water, and vanilla extract.
- Cook the mixture over medium heat for 5 minutes, stirring regularly.
- Reduce heat to medium-low, and let it simmer for about 10 minutes or until the mixture thickens. Stir in the vanilla extract.
- Remove from heat and allow it to cool slightly. Serve warm over desserts like pancakes, waffles, or ice cream, or store in an airtight container in the refrigerator for up to 1 week.
Notes:
- Serving Size: The nutrition facts for this recipe are for the whole thing. One serving can be anywhere from 2 tablespoons to a quarter cup, depending on how you plan to enjoy it.
- Use Fresh Ingredients: Your raspberry sauce will be as delicious as the individual components you add to it. Fresh berries, freshly squeezed lemon juice, and a good quality pure vanilla extract will give you the most flavorful sauce.
- Don’t like the seeds? Press your raspberry compote through a fine mesh sieve to remove the seeds and create a smooth raspberry sauce.
- Adjust the Sugar: I don’t suggest making this recipe without any sugar, but you can reduce it a little bit to make the sauce more tart, or increase it to make the sauce extra sweet. You can also swap up to half of the sugar with brown sugar, maple syrup, or honey to give your compote a more complex flavor.
- To Store: Allow the finished raspberry compote to cool to room temperature, then transfer it to an airtight jar. Store it in the refrigerator for up to 1 week.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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