Why we love it

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.

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.

More berry compote recipes you’ll love – blueberry compote,  blackberry compote and homemade strawberry topping.

Two glass pots filled with raspberry compote and a spoonful in front.

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.

Ingredients for raspberry compote on a marble worktop.

Jump to the recipe for full ingredients and instructions.

  • 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

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.

Raspberries and sugar in a saucepan being cooked.

Jump to the recipe for full ingredients and instructions.

  1. 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),
  2. 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!

Pancakes on a white plate topped with raspberry compote.

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.

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.


Can raspberry compote be canned / jarred?

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.

Is raspberry compote healthy?

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.

Can I make it with sugar alternatives?

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.

A small glass pot filled with raspberry compote. Fresh raspberries around.

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!.

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Top down view of homemade raspberry compote in a glass jar.
4.7 from 10 ratings
With just 4 ingredients and in less than 15 minutes, you can have this vibrant raspberry compote ready for topping your pancakes, cakes, ice cream and so much more. This thick raspberry sauce is so versatile and so easy to make, you’ll be making it over and over.



  • 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

For best results, always weigh ingredients where a weight is provided


  • Place the raspberries, sugar and 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.


  1. Yield about ⅔ cup
  2. I use a standard Australian 20ml tablespoon (equals 4 teaspoons worldwide).
  3. Adjust the sugar to taste: Taste the raspberries before cooking to see if you’ll need more or less sugar.
  4. 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.
  5. Please don’t skip the vanilla – it’s what makes this compote stand out from the rest and takes it to another level.
  6. 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.
  7. You can strain out the seeds if you prefer using a sieve.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Raspberry Compote (Raspberry Sauce)
Amount Per Serving (41 g)
Calories 29 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 0.4mg0%
Potassium 48mg1%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 0.4g1%
Vitamin A 10IU0%
Vitamin C 9mg11%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.