Raspberry Compote

This delicious homemade raspberry compote is made with just 3 ingredients and is the perfect cake filling in a chocolate raspberry cake, in these raspberry cupcakes, in a raspberry tart or simply to go with your favorite yogurt or vanilla ice cream.

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Why we love this recipe

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.

Raspberries are delicious in all kinds of sweet recipes, like these raspberry macarons, white chocolate raspberry cupcakes, this chocolate raspberry ganache cake or my favorite chocolate-dipped raspberry meringue cookies.

This easy raspberry compote recipe is made with just 2 basic 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, as a delicious topping on French toast, to flavor a vanilla ice cream, frostings such as buttercream or mascarpone whipped cream like this raspberry whipped cream frosting, or simply as a raspberry filling in a cake.

Difference with raspberry jam

Fruit jam is generally made with half fruit and half sugar, while fruit compote contains fruit with less sugar or no sugar at all, as some fruit is already quite sweet.

It's the equal proportion of fruit and sugar that makes a raspberry jam that can be stored for a very long time, as opposed to raspberry compote, which doesn't last as long.

We also use the same method of cooking in a saucepan until we obtain a thick-textured fruit puree, but the jam takes even longer to cook, which also gives it its jelly-like texture.

Ingredients notes

Here's an overview of the ingredients needed to make a delicious homemade raspberry compote. For those in a hurry, scroll down to see the quantities in the recipe card.

• 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, helps preserve the raspberry compote, you can also use bottled lemon juice or even replace it with orange juice or lime juice.

Optional

• Vanilla: You can add a bit of vanilla extract or seeds from a vanilla bean to give a delicious vanilla fragrance as well.
• Berries: Mix with other frozen or fresh berries such as strawberries, blueberries, or blackberries for a delicious berry compote.

⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.

How to make raspberry sauce

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

Tip: The longer you cook the mixture, the more water will evaporate and you'll end up with a thick texture. To make a raspberry coulis, reduce the cooking time and blend the mixture in a blender.

Serving Suggestions

Here are some recipe ideas where you can use your raspberry compote:

• To fill the inside of a chocolate cake or other cake layers.
• Fill the inside of a cupcake like these Strawberry filled Cupcakes.
• In glass jars with whipped cream and fresh fruits.
• On toast like these baked brioche French toast.
• To flavor a frosting like a mascarpone frosting or Swiss meringue buttercream.
• In cottage cheese or in yogurt with my homemade granola.
• To serve with a New York cheesecake or a raspberry cheesecake.

Storage instructions and tips

In the fridge: Homemade raspberry 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.

A sugar-free compote: Raspberries taste quite acidic, so it's recommended to add sugar to sweeten the taste. If you don't want to use refined sugar, you can use natural sugar such as honey, pure maple syrup or agave syrup.

Thick raspberry sauce: Increase the cooking time over low heat to evaporate as much liquid as possible and obtain a thicker sauce. You can also add a little flour or corn starch to thicken the texture and use a special jam sugar.

Can I use frozen raspberries? Yes, you can use frozen raspberries to make a fruit compote. Frozen berries give off a lot of water when thawed, so cooking will probably take a little longer.

Smooth sauce and seedless compote: You can blend the raspberry compote in a blender or with a hand blender and pass it through a fine mesh sieve to remove the raspberry seeds and obtain a smoother texture like this raspberry sauce recipe.

You'll also love

• Lemon curd
• Raspberry macaron with chocolate rocher
• Angel food cake
• Blueberry compote
• Chocolate raspberry cupcakes

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