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    Home / Cake basics / Frosting & filling

    Easy Raspberry Compote

    Last update: Jan 20, 2025 Published: Jul 13, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 1 review

    How to make a delicious homemade raspberry compote with this easy recipe made with just 3 ingredients and perfect as a cake filling in a chocolate raspberry cake, in these raspberry cupcakes or simply to go with your favorite yogurt or vanilla ice cream.

    raspberry compote on a mason jar
    Jump to:
    • Why you'll love this recipe
    • Ingredients you need
    • How to Make a Raspberry Compote Recipe
    • Serving Suggestions
    • Tips for this recipe
    • Storage instructions
    • Variations & Substitutions
    • Recipe Questions
    • More Compote Recipes
    • Raspberry Compote

    This homemade raspberry compote recipe, as well as my strawberry compote or this delicious apple compote recipe, is a concentrate of chunky fruit sauce perfect for all your pastry recipes.

    Homemade raspberry sauce is super easy to make with only 2 simple ingredients, fresh or frozen raspberries, granulated sugar and, optionally, a squeeze of fresh lemon juice for extra conservation.

    We like to eat it with a spoon, it's a perfect topping on French toast or on vanilla ice cream, flavor frostings such as buttercream or whipped cream or simply as a raspberry filling in a chocolate cake.

    Why you'll love this recipe


    • Bursting with Flavor: This simple raspberry sauce brings a burst of juicy, fruity goodness to your plate, jazzing up everything from morning pancakes to your favorite desserts.
    • Versatile and Easy: Whether you like it as a smooth sauce or chunky, sweet, or a bit tangy, raspberry compote is super flexible and a cinch to make at home.
    • Convenient and Storeable: Whip up a batch of raspberry compote in no time, then stash it in the fridge or freezer.

    Craving for more raspberry recipes? Give these a try: Vanilla raspberry cake, raspberry macarons, raspberry chocolate cupcakes, raspberry frosting and raspberry sauce.

    Ingredients you need

    You need these ingredients to make this raspberry-filling recipe :

    • Raspberries: You can use seasonal fresh raspberries or simply frozen raspberries to make this recipe all year round.
    • Sugar: Preferably white granulated sugar, not flavored sugar like brown sugar so as not to change the taste of the raspberry. To make the recipe without refined sugar, you can replace it with natural sugar such as maple syrup or honey.
    • Lemon: Use lemon zest and lemon juice to add a tangy note and, above all, help preserve fresh berries, you can also use bottled lemon juice or even replace it with orange juice or lime juice.
    bowl with ingredients

    How to Make a Raspberry Compote Recipe

    Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

    Step 1: Place all ingredients in a medium saucepan, frozen or fresh raspberries, sugar, and lemon juice and cook over medium heat until boiling stirring occasionally with a wooden spoon.

    Step 2: Let simmer over low heat for 10 - 15 minutes, until you have a raspberry mixture like a thick puree.

    Leave to cool slightly before transferring to a mason jar with a lid, then place in a refrigerator until cooled.

    saucepan with ingredients
    saucepan with raspberry mixture

    Serving Suggestions

    • Breakfast Delights: Serve raspberry compote over pancakes, waffles, French crepes or brioche French toast. for a delicious morning treat. Top with a dollop of whipped cream or yogurt for added indulgence.
    • Dessert Enhancements: Use raspberry compote as a topping for ice cream, cheesecake, or pound cake.
    • Dessert Sauces: Use as a raspberry topping sauce for drizzling over panna cotta, New York cheesecake, or sponge cake. It adds a burst of fruity flavor and a visually appealing garnish.
    • As a cake filling: In my chocolate cake, raspberry heart cake or vanilla cake between each cake layers of sponge cake or in cupcake filling.
    • In frostings: To flavor a Swiss meringue buttercream, Whipped buttercream or whipped cream cheese frosting or a white chocolate ganache like this raspberry ganache.
    bowl with raspberry puree with tablespoons

    Tips for this recipe

    • Choose Ripe Berries: Select ripe and flavorful raspberries for the best results. Ripe berries will contribute to a richer and sweeter compote.
    • Balancing Sweetness: Taste your raspberries before adding sugar to determine how much sweetness they already possess. Add more or less sugar to accordingly to achieve your desired level of sweetness.
    • Use Lemon Juice: Adding a splash of lemon juice to the compote enhances the flavor of the raspberries and balances out the sweetness with a hint of acidity.
    • Cornstarch Slurry: If you prefer a thicker sauce, mix a small amount of cornstarch with water to create a slurry. Stir this into the compote towards the end of cooking to thicken it to your desired consistency.
    • Low Heat Cooking: Simmer the raspberries over low heat to gently break them down and release their juices without scorching the mixture. This helps preserve the fresh flavor of the berries.
    • Mash or Leave Whole: Decide whether you prefer a smooth raspberry coulis or chunky compote. Use a potato masher to break down the raspberries for a smoother sauce, or leave them whole for a chunkier compote.
    • Strain the raspberry seeds: For a seedless compote, strain the cooked raspberry mixture through a fine mesh sieve to remove the seeds. This step is optional but can result in a smoother texture.

    Storage instructions

    In the fridge: Homemade fruit compote keeps for about 1 week in a jar with a tight-fitting lid or in an airtight container.

    In the freezer: You can keep it in the freezer for up to 3 months, just let it defrost gently in the fridge overnight.

    Variations & Substitutions

    • Mixed Berry Compote: Combine raspberries with other berries such as strawberries, blueberries, and blackberries to create a vibrant mixed berry compote bursting with a variety of flavors.
    • Spiced Raspberry Compote: Add warming spices like cinnamon, nutmeg, and cloves to the raspberry compote for a cozy and aromatic variation.
    • Lemon Raspberry Compote: Enhance the tangy flavor of raspberries with a splash of fresh lemon juice or lemon zest, adding a bright and refreshing twist to the compote.
    • Honey Raspberry Compote: Sweeten the raspberry compote with honey instead of sugar for a more natural and subtly floral sweetness.
    • Vanilla Bean Raspberry Compote: Infuse the compote with the seeds of a vanilla bean or a splash of vanilla extract for a fragrant and aromatic variation.
    • Orange Raspberry Compote: Incorporate orange zest or orange juice into the raspberry compote for a citrusy variation that adds brightness and freshness to the flavor profile

    Recipe Questions

    Can I use frozen raspberries to make compote?

    Absolutely! Frozen raspberries work just as well as fresh ones for making compote. Simply thaw them before using and adjust the sugar to taste, as frozen berries may be slightly sweeter.

    Can I make raspberry compote ahead of time for a party or event?

    Yes, raspberry compote is a great make-ahead option for entertaining. Prepare it up to a week in advance and store it in the refrigerator until needed. Warm it gently on the stove or in the microwave before serving.

    How can I thicken raspberry compote if it's too runny?

    If your raspberry compote is too thin, you can thicken it by cooking it longer over low heat to allow more moisture to evaporate. Alternatively, you can mix a small amount of cornstarch with water to create a slurry and stir it into the compote while simmering until thickened.

    How do I make a sugar-free raspberry compote?

    To make a sugar-free raspberry compote, you can sweeten it with natural alternatives such as stevia, erythritol, or monk fruit sweetener to taste. Alternatively, you can omit added sweeteners altogether and rely solely on the natural sweetness of the raspberries.

    More Compote Recipes

    • Homemade Lemon Curd
    • Lemon Blueberry Compote
    • Easy Homemade Strawberry Puree
    • Unsweetened Applesauce Compote
    mason jar with raspberry compote in a table

    I hope you love this raspberry sauce recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    Raspberry Compote


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Fadela
    • Total Time: 18 minutes
    • Yield: 10 portions
    Print Recipe
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    Description

    How to make a delicious homemade raspberry compote with just 3 ingredients: raspberries, sugar and a little lemon juice, for about 300 g (1 cup) jar.


    Ingredients

    • 400 g (2 cups) Raspberries - fresh or frozen
    • 60 g (⅓ cup) Sugar - granulated
    • ½ Lemon juice

    Instructions

    1. Place all the ingredients in a medium saucepan: raspberries, sugar and lemon juice.
    2. Heat over medium heat to start with until the mixture begins to boil, then turn down the heat and simmer for around 10-15 minutes, until the raspberries are completely reduced to a puree.
    3. Leave to cool completely to room temperature before placing the raspberry compote in a jar with a lid and storing in the fridge.

    Equipment

    Food processor

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    hand blender

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    Notes

    Storage: Up to 1 week in the fridge and up to 3 months in the freezer.

    • Sugar-free compote: Replace the granulated sugar with honey or maple syrup to sweeten the acidity of the raspberries.
    • Thicken the compote: Increase the cooking time to evaporate as much liquid as possible and thicken the purée, or add 1-2 tsp cornstarch.
    • Remove the seeds: Strain the raspberry compote through a fine sieve to remove the seeds and obtain a smooth compote.
    • Prep Time: 3 minutes
    • Cook Time: 15 minutes
    • Category: Filling, cream
    • Cuisine: American

    Nutrition

    • Serving Size: 1 tbsp
    • Calories: 47
    • Sugar: 8.1 g
    • Sodium: 0.6 mg
    • Fat: 0.3 g
    • Carbohydrates: 11.6 g
    • Protein: 0.5 g
    • Cholesterol: 0 mg

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    Comments

    1. Marie

      February 28, 2024 at 6:34 pm

      Hi, thanks for the recipe, I was wondering if it's better with fresh or frozen raspberries, is there a difference? I need to make it to put in your raspberry cake recipe.

      Reply

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