Easy Raspberry Compote Recipe
This simple recipe for raspberry compote takes minimal effort and is the perfect topping for so many of your favorite desserts!
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
Serving: 2tablespoonsCalories: 48kcalCarbohydrates: 12gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 5mgPotassium: 47mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 8mgCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!