Made with simple ingredients and ready in minutes, this raspberry compote recipe can transform pancakes, cheesecake, ice cream, yogurt, oatmeal, and more into something extra special!
You can use frozen or fresh raspberries, making it a fruit topping you can enjoy year-round.
At my house, serving plain cheesecake isn’t an option; it has to have some type of fruit with it. Usually, we just use fresh berries, but last time I decided to try a homemade fruit sauce.
I had a few fresh raspberries, and some frozen raspberries from my parents’ garden last year. I combined them and made an easy fruit compote in just minutes. It was the perfect complement to our no bake cream cheese pie!
If you’re looking for an easy fruit topping that tastes fresh, sweet, and slightly tangy, this raspberry compote recipe is the perfect addition to your kitchen!
What Is Raspberry Compote?
Raspberry compote is a fruit sauce made by gently simmering raspberries with sugar and a little lemon juice until thickened. I like to add a pinch of salt to boost the flavor of the fruit.
Unlike jam, compote is softer, less concentrated, and often contains whole pieces of fruit. The result is a rich berry topping that’s perfect for a multitude of desserts and breakfast dishes.
How to Make Raspberry Compote
- COMBINE INGREDIENTS – Add raspberries, sugar, lemon juice, and salt in a heavy saucepan. (I like to reserve about 1/2 cup of berries to add at the end.)
- SIMMER – Bring the raspberry mixture to a boil over medium heat, stirring occasionally. Turn the heat down to low or medium-low. Let the mixture simmer for about 8-10 minutes, stirring gently until thickened.
- COOL & SERVE – Remove from heat and stir in the remaining raspberries. Allow the compote to cool slightly. Serve at room temperature or chilled.
How to Store Raspberry Compote
Store homemade raspberry compote in an airtight container in the refrigerator for up to 1 week. (I love using a glass jar with one of these plastic lids.)
You can also freeze it for up to 3 months. Thaw for a few hours in the refrigerator before serving.
Frequently Asked Questions
Can I thicken fresh raspberry compote with cornstarch?
Yes. Simply stir together a tablespoon of cornstarch and a tablespoon of cold water. Add to the saucepan with the rest of the ingredients. Cornstarch will thicken the compote faster, so you will only need to let it simmer for 3-4 minutes, or until it thickens and turns clear.
Can I use other berries?
Absolutely. Try diced strawberries, blackberries, blueberries, or even mixed berries.
Is raspberry compote the same as raspberry sauce?
They are similar, but compote usually contains chunks of fruit while homemade raspberry sauce (sometimes called raspberry coulis) is smoother and often the seeds are strained out.
Can I reduce the sugar?
Yes. Adjust the amount of sugar to your taste or substitute honey or maple syrup.
Ways to Use Raspberry Compote
- Over pancakes, waffles, German pancakes, Swedish pancakes, and French toast
- In yogurt parfaits or chia pudding
- Served over vanilla or cheesecake ice cream
- Stirred into oatmeal or overnight oats
- With pound cake or as a cake filling
- As a delicious topping or filling for crepes
- Cheesecake topping (our favorite!)
Easy Raspberry Compote Recipe
Equipment
Ingredients
- 2 cups ripe raspberries (fresh or frozen)
- ⅓ cup white sugar
- 2 tsp lemon juice (fresh or bottled)
- 1 pinch salt
Instructions
- Combine 1 1/2 cups of the berries, sugar, lemon juice, and salt in a small saucepan. Bring to a boil over medium heat.
- Turn the unit down to medium-low heat. Simmer for 8-10 minutes, or until thickened to desired consistency. Remove from the heat and stir in the remaining berries, smashing slightly.
- You can serve it warm, but we like it chilled or at room temperature.
Notes
- Adding a few berries after you cook the sauce adds a great fresh flavor and creates chunks of fruit. But you can cook all of the berries if you prefer.
- We like our compote fairly sweet, but you can reduce the sugar to 1/4 cup or less if you like it more tart.
- Leftover compote can be stored in the refrigerator in an airtight container for at least a week.
- For a smoother sauce, you can press the raspberries through a fine mesh sieve to remove some or all of the seeds, or use an immersion blender to remove some of the chunks of fruit.
Nutrition
Whether you spoon it over cheesecake or swirl it into yogurt, this homemade raspberry compote recipe is a great way to add a burst of fresh berry flavor to your favorite breakfasts or desserts. You can use frozen berries, so it’s a perfect sauce, even in the middle of winter.
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