Easy Raspberry Compote Sauce
This easy raspberry compote recipe is sweet, tart, and versatile. Use fresh or frozen raspberries for this 3 ingredient homemade raspberry sauce.
In as little as 15 minutes, you’ll have a delicious topping to drizzle on crispy dairy free waffles, chia seed pudding, yogurt parfaits, crepes, mug cakes, toast, banana oat pancakes, or eat straight off the spoon.
What’s Compote?
Compote is a fruit sauce made with whole or large pieces of fresh, frozen, or dried fruit cooked with sugar on the stove until the fruit has broken down.
It’s different than jam or jelly as those are sweeter and more of a spread, while compote is more of a chunky fruit sauce. Compote is also less sweet which allows the fruit flavor to really shine through.
Ingredients
For this easy recipe, you’ll need just 3 simple ingredients.
- Raspberries – you can either use fresh raspberries or frozen raspberries. If using frozen, they’ll just need an extra couple minutes of cook time.
- Fresh lemon juice – this helps add brightness to the sauce and balances out the sugar.
- Granulated sugar – you only need a little sugar which you can adjust to taste, but choose something light in color such as white sugar or organic cane sugar for a more vibrant red color.
How to Make Raspberry Compote
Step 1. Combine raspberries, lemon juice, and sugar in a small saucepan over medium heat.
Step 2. Once the raspberry mixture comes to a simmer, reduce to medium-low heat and cook for 5 minutes, stirring occasionally until the compote has thickened and easily coats the back of a spoon.
Step 3. Remove from the heat and let cool to room temperature before transferring the thick raspberry sauce to an airtight container (or mason jar). Store in the fridge for up to 10 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point
How can you make this raspberry compote using what you already have? Here are some ideas…
- No raspberries? – Use another type of frozen or fresh berries such as strawberry compote, tropical fruit, or stone fruit.
- No granulated sugar? – you can also use other sweeteners such as raw honey or maple syrup.
- Prefer a thicker compote? – add chia seeds to the raspberry mixture or make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water. Stir into the hot compote.
- Make raspberry coulis – puree the sauce and then strain it through a fine mesh sieve to remove the raspberry seeds for a smoother sauce.
- Add-ins – vanilla extract, orange juice or orange zest, lemon zest, etc.
Top Tip
This homemade raspberry compote recipe is more tart than sweet as it’s typically paired with sweeter foods. Depending on how ripe your raspberries are and how sweet you like things, add more sugar if needed.
Frequently Asked Questions
The main difference between a berry compote and a berry coulis is a compote has a chunky fruit texture whereas a coulis is a compote that’s been pureed and then strained to remove the seeds and fiber.Â
What To Serve With
There are so many different ways to enjoy this simple raspberry sauce. It can be enjoyed warm or cold and in desserts or for breakfast.
Serve it with oat flour waffles, French toast, lemon blueberry baked oatmeal, matcha chia pudding, or decadent desserts such as angel food cake, chocolate cake, or a scoop of vanilla ice cream.
More Fruit Based Sauces
Easy Raspberry Compote Sauce
Ingredients
- 2 cups raspberries fresh or frozen
- 2 tablespoons granulated white sugar or organic cane sugar see notes
- 1 tablespoon lemon juice
Instructions
- Combine raspberries, lemon juice, and sugar in a small saucepan over medium heat.
- Once the raspberry mixture comes to a simmer, reduce to medium-low heat and cook for 5 minutes, stirring occasionally until the compote has thickened and easily coats the back of a spoon.
- Remove from the heat and let cool to room temperature before transferring the thick raspberry sauce to an airtight container (or mason jar). Store in the fridge for up to 10 days.