Raspberry compote was one of my first recipes when I started cooking.
What Is A Raspberry Compote?
A compote (pronounced kom-POT) is an easy fruit dessert that combines ripe fruits with sugar and water.
The name comes from the French word “compotier” which literally means potter.
This method of preserving food dates back thousands of years.
The modern version of this dish typically includes strawberries, blueberries, blackberries, apples, peaches, plums, pears, apricots, cherries, and even rhubarb.
You can use any type of fruit you have access too, but it just won’t taste the same without some kind of acidity like lemon juice, vinegar, or citric acid.
There are several ways to prepare a compote depending upon how much time you want to put into it beforehand.
A quick and dirty option would be to simply toss all your ingredients together in a bowl and let them sit overnight.
If you wanted something more elegant, then you could cook down your fruit until tender by simmering it over low heat for about 20 minutes.
If you prefer something simpler yet still delicious, then you can also add some spices such as cinnamon sticks, cloves, nutmeg, ginger, cardamom pods, vanilla bean seeds, star anise, or orange peel to enhance both flavor and color.
Another option is to bake your compote at 350 degrees Fahrenheit (177 Celsius).
Many people think baking is only reserved for cakes and pies, but there are plenty of other dishes where baked foods work well.
For example, you can bake your compote right before serving so the flavors will meld nicely.
When making a compote, you should avoid adding extra liquid since doing so will cause the fruit to turn mushy and soggy instead of sweet and juicy.
Instead, simply stir frequently while cooking so that the fruit does not stick to the bottom of your pan.
What Is In A Raspberry Compote?
This recipe calls for just three ingredients — fresh raspberries, sugar, and water.
Once everything has been mixed together, it’s time to cook.
The mixture will thicken up and turn into an easy-to-eat jammy sauce that’s great served warm over pancakes, waffles, toast, yogurt, ice cream, or even cake!
How Do You Make A Raspberry Compote?
I love making this delicious fruit-based condiment with fresh berries that are just coming into season.
The beauty of this recipe is that it’s so easy to whip up – there’s no need to peel the raspberries before placing them in the pan because they’re already skinned! Just combine all ingredients together and let it cook until your desired consistency is reached.
You can use frozen ones instead, but the texture will change slightly (it becomes more like jam).
What Is The Best Raspberry Compote Recipe?
I love this easy-to-make compote because it’s delicious and versatile.
You can use it as a sauce with vanilla bean ice cream, a filling in your favorite cake, or even as a base for a cheesecake.
It’s simple enough that anyone can make it, but if you want to wow people at dinner parties, try adding some rosemary leaves and serve alongside lamb chops.
This compote also makes an excellent snack — just pop some into your mouth while watching TV or reading a book — and there are endless ways to customize it depending on what fruit you have available (try different berries like blueberry, blackcurrant, strawberry, or rhubarb).
If you haven’t tried making your own homemade jams yet, then this is the perfect time to start.
Here’s how to make jam from scratch.
How Long Does It Take To Make A Raspberry Compote?
A typical raspberry compote recipe takes about 30 minutes to prepare and will yield 8 servings (8 cups).
You’ll need an average amount of sugar, but if your berries are large, they may require more sugar than usual.
When making a compote recipe, you want to have plenty of room in your pan so that all of your ingredients don’t boil over.
If you aren’t sure how much sugar you should use, start off with 2/3 cup and add more until your berries reach the desired consistency.
The most important part of this recipe is allowing the fruit time to macerate while simmering.
The longer you allow them to cook, the sweeter your final product will taste! Once your berries are cooked through, bring everything together by adding some lemon juice and stirring until smooth.
Serve warm over vanilla bean ice cream, yogurt, granola, or any other dessert you desire.
What Can You Serve With Raspberry Compote?
You’ll find this easy-to-make fruit compote in countless dessert recipes, but there are so many ways they can be used! You could top your favorite pancake batter with some raspberry compote instead of syrup.
A dollop of this sweet treat would also go well with vanilla ice cream.
If you have leftover cake batter from last night’s dinner, just add some raspberry compote to the frosting before spreading it over the cooled cake.
There are endless possibilities.
How Do You Store Raspberry Compote?
I’ve been making it for years now and have found several ways to keep this delicious treat in the fridge.
The best two methods are to either put it into an airtight container and place that in your refrigerator’s crisper drawer.
Or if you want to take it out of the freezer and thaw it before eating it, then transfer it back into the refrigerator once it has finished thawing.
Once again, these steps are all based upon personal preference but both options work well for me.
If you don’t care about freezing it, you can also just leave it in a bowl until ready to eat.
But remember, no matter how long you wait, it’s better than nothing at all!
Can You Freeze Raspberry Compote?
Yes! You can easily freeze this delicious fruit compote in small portions so that it’s ready whenever you need it.
Just place your frozen Raspberry Compote into an airtight container and pop it into the freezer until you’re ready to serve it up again.
The best part about freezing this dish is that it doesn’t lose any flavor at all! If you want to thaw out your compote before using it, simply leave it in the fridge overnight — and then heat it up the next day on the stovetop with some water added to prevent the mixture from burning while warming up.
If you don’t have access to a microwave oven, you can also use a regular pot and bring it back to a boil instead (just remember to keep stirring).
Or if you just can’t wait to taste this delicious dessert, here are other ways to enjoy fresh raspberries without making compote:
- Serve them straight-up over vanilla ice cream
- Top off your favorite yogurt parfaits with a spoonful of raspberries (yum!)
- Make a batch of homemade granola topped with fresh berries and drizzled with honey
How Long Does Raspberry Compote Last?
The best thing about this raspberry compote recipe is that it’s easy to prepare and lasts well in the refrigerator! That means you can have your favorite berries with no need to worry about wasting them by freezing them before they get too ripe.
When storing raspberry compote, don’t put it into the fridge right away.
Let the compote sit at room temperature until completely cool (at least an hour).
Then transfer it to the fridge and store it there for up to two weeks if you want to keep it longer.
If you let it sit out at room temp, it will start to lose flavor after just 24 hours.
If you want to save time, you can also use frozen berries instead of fresh ones.
Just thaw them out overnight in the fridge.
What Are Some Tips For Making Raspberry Compote?
In our house, we like to eat this dish with pancakes, but it’s also nice just spread on top of toast in the morning.
If you want to serve your raspberry compote on something other than toast, try serving it over vanilla bean gelato.
The compote pairs perfectly with the sweet flavor of the dessert.
A word about how to store raspberry compote – if you have any leftovers, keep them refrigerated until they go bad (which happens quickly).
Because this compote contains raw fruit, it should not be kept at room temperature for more than two days after it has been made.
You might think that because it’s cooked down, the compote will be safe to store longer, but it won’t.
So don’t save any leftover compote unless you plan to use it within the next few days.
- Wooden Spoon
- 2 cups raspberries fresh
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- In a pot, combine the raspberries, water, sugar, and lemon juice. Stir and bring to a boil. To prevent it from burning, let it simmer for about 5 minutes while stirring often.
- For ten minutes, turn the heat down to low and let the mixture boil and bubble. Further thickening will occur as it cools.
- Serve warm or let cool and keep in the refrigerator for up to 5 days in a sterilized container (or freeze for up to 2 months).