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.
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.