With an almost jammy texture, raspberry compote, like other berry compotes, is luscious, sweet, tangy and perfect for topping or filling so many desserts or breakfasts. It’s so easy to make, you can have a fresh batch in the fridge at all times.
Table of contents
Why you’ll love this raspberry compote recipe
- It takes around 10 minutes to make
- It’s sweet, with a slight tang
- It has an intense raspberry flavour
- Just 4 ingredients
- Can be made with frozen berries (or fresh if you prefer)
- Naturally vegan, dairy free and gluten free!
While you can absolutely use fresh, I purposely developed this recipe using frozen raspberries since I need berries in my life all year round and at some points they’re just too expensive to buy fresh.
This thick raspberry sauce has a slight tang from the lemon juice and it’s beautiful served simply over cheesecake, pancakes or ice cream but there are so many ways to use it. Check out my list further down in this post.
What is raspberry compote
You could define compote as a thick fruit sauce. Not as thick as jam but still chunky.
Often known as a raspberry sauce, raspberry coulis or raspberry topping too, raspberry compote is essentially raspberries cooked down with a little sugar and lemon juice until thick and syrupy.
Personally, I think of a compote as being a little thicker than a sauce but many people use the same terminology for both. The great thing about this recipe is you can determine the consistency. The longer it cooks, the thicker and jammier it will become.
Ingredients you’ll need
What could be simpler than 4 ingredients available year round.
- Raspberries: I often use frozen for this raspberry compote but you can also use fresh with all the same quantities. The darker the colour of your raspberries, the deeper the colour of the compote.
- Sugar: You only need a little sugar and you can adjust this to taste. Just regular white sugar is all you need.
- Lemon: Lemon juice adds a lovely tang to this compote but if you want less tang, swap it for the same quantity of water or even orange juice.
- Vanilla: The vanilla in this recipe is what takes it to the next level. I urge you not to skip it.
Equipment you’ll need
- Just a good heavy based saucepan (as it regulates the temperature better) and a spoon for stirring.
- A preserving jar like these Weck preserving jars or mason jars are perfect for storing it.
How to make raspberry compote
Raspberry and, indeed, any berry compote is very easy to make and you can swap the raspberries here for any berry you like.
- Cook the compote: Add the raspberries, sugar and lemon juice to a heavy based saucepan and cook over medium heat, stirring often until it’s been simmering for 10 minutes or so and it’s thick and jammy (photo 1),
- Add the vanilla: Stir in the vanilla (photo 2) then pour into a preserving jar until cool. Put the lid on and refrigerate until use.
The raspberries will break down as you cook them, they won’t hold their shape. This makes it perfectly spoonable.
If you don’t like the seeds, you can easily push the compote through a sieve to separate them from the flesh and in so doing, you have a perfectly smooth raspberry sauce.
You can use the raspberry compote while still warm, at room temperature or when cold and there is nearly unlimited number of ways to use it.
Tips and tricks
- Stay close: You don’t need to watch this constantly as it cooks but you need to stir it quite regularly so that it doesn’t catch on the bottom of the pan.
- The colour of your berries will determine the colour of the compote: The deeper the colour of your raspberries the deeper the colour will be in the finished compote.
- Don’t like the seeds? No worries, just strain them out using a sieve.
Also, raspberry compote is naturally vegan and gluten free too!
Ways to use raspberry compote
I have a nearly endless list of ways to use berry compote. Here are some recipes showing the ways I’ve used it (in different flavours) on this blog.
- Use it on top of rice pudding
- Top your favourite cheesecake
- Use it to fill the centre of cupcakes
- Use it between layers on cakes or swirled through cakes
- Or swirl it through cakes
- Swirl it through ice cream or mix through ice cream
- Top your pancakes
- Spread on toast or crumpets
- Use as a filling for sweet rolls
- Use it in cheesecake parfaits
- Use it as part of a brunch or breakfast board
- Swirl it through yoghurt and add some granola for breakfast
- Swirl it over the top of cheesecake brownies
- You can see it used here over the top of coconut panna cotta
There are so many more ways. I’d love to hear your favourite.
How to store compote
Store this compote in an airtight preserving jar or mason jar for up to 7 days in the fridge or freeze for up to 2 months in an airtight container.
This compote can’t be preserved for long periods as it doesn’t contain enough sugar. You’ll need to eat this within 7 days of making it or freeze it for up to 2 months.
Raspberries are a nutritional powerhouse. Low in calories whilst being high in fibre (with the seeds) and vitamin C, they’re also packed with antioxidants which may reduce risk of disease.
This raspberry compote can be made with sugar alternatives. Being naturally sweet, they don’t require a lot of sweetener anyway but feel free to replace the sugar with maple syrup or monkfruit sweetener.
If you try this raspberry sauce / compote, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More compote recipes you’ll love
- Easy Blackberry Compote
- Blueberry Topping (Blueberry Compote)
- Fresh Cherry Sauce (Cherry Compote)
- Homemade Strawberry Topping
- Homemade Strawberry Sauce
- Coconut and Raspberry Cake
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Raspberry Compote (Raspberry Sauce)
- 2 cups frozen raspberries (or fresh) (roughly 250g / 8.8oz)
- 2 tablespoons sugar (notes 2)
- 1 tablespoon lemon juice (notes 2)
- 1 teaspoon vanilla extract
- Place the raspberries, sugar or lemon juice into a medium saucepan over medium heat. As it heats stir until everything is mixed.
- Bring to a simmer and cook stirring every so often for around 10 minutes or until the juice has thickened.
- Notes about consistency: A little syrupy juice is perfect if using this compote to pour over ice cream, yoghurt or cheesecakes for example. To use it inside a cake, continue to reduce on the stove until very thick.
- Stir in the vanilla then pour it into your preserving jar and let it cool to room temperature before lidding and storing in the fridge.
- Yield about ⅔ cup
- I use a standard Australian 20ml tablespoon (equals 4 teaspoons worldwide).
- Adjust the sugar to taste: Taste the raspberries before cooking to see if you’ll need more or less sugar.
- The lemon juice adds some tang but if you don’t want added tang you can swap it for just water or even orange juice.
- Please don’t skip the vanilla – it’s what makes this compote stand out from the rest and takes it to another level.
- Store for up to 7 days in the fridge in an airtight mason or preserving jar. Can be frozen for up to 2 months in an airtight container.
- You can strain out the seeds if you prefer using a sieve.
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