Raspberry Compote

5 from 1 vote

Raspberry Compote is a sweet and tart berry topping. Follow our easy-to-make recipe and add it to sweet breakfasts and desserts for a fruity twist!

Cook Time15

Total Time15

Course: Brunch, Dessert, Sweets

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings: cup

Calories: 319kcal

Cook ingredients - Add raspberries, sugar, lemon zest, and lemon juice to a medium saucepan. Cook on low heat and stir occasionally until the raspberries soften and the liquid becomes syrupy, about 10-15 minutes.
2 cups fresh or frozen raspberries, 3 tablespoon sugar or honey, 2 teaspoon lemon zest, 1 teaspoon lemon juice
Cool - Remove from the heat and allow to cool. Transfer to an airtight container or use immediately on top of breakfast dishes, like French toast, waffles, and pancakes or desserts like cake, yogurt, or vanilla ice cream.

Storage

Refrigerate raspberry compote in an air-tight container for up to 2 weeks. You can also freeze this raspberry topping in a freezer safe container for up to 2 months. When you are ready to enjoy it, just let it thaw.

Top Tips

Keep an eye on the compote to ensure it doesn't overcook.
Raspberries already have a naturally tart flavor so don't add too much lemon juice. If you find raspberries to be tart, you can substitute the lemon juice for water.
Don't over stir or the raspberries will break down too quickly.
If you feel the compote is reducing too quickly, turn down the heat and give it a good stir to release the raspberry juices.
If too much of the liquid cooks off, you can add 1 to 2 teaspoons of water or lemon juice.