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.
Jump to:
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
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.
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.
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 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.
Tips for this recipe
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
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
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
Raspberry Compote
- Total Time: 18 minutes
- Yield: 10 portions
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
- Place all the ingredients in a medium saucepan: raspberries, sugar and lemon juice.
- 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.
- Leave to cool completely to room temperature before placing the raspberry compote in a jar with a lid and storing in the fridge.
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
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.