Learn how to make the best raspberry compote in just 15 minutes! This easy recipe uses fresh or frozen berries to create a delicious sweet-tart topping for pancakes, desserts, and more.
Today, I’m excited to share a delightful raspberry compote recipe that’s not only simple to make but also incredibly delicious.
If you’re anything like me, you probably have a soft spot for making the most out of seasonal fruits.
There’s nothing quite like the burst of sweet-tart flavor that comes from homemade berry compote made with freshly picked raspberries.
As someone who’s been perfecting fruit compote recipes for decades (and happens to have raspberry bushes growing right in my backyard), I can tell you that this easy recipe will become your go-to for everything from pancake toppings to elegant dessert sauces.
This foolproof method takes just 15 minutes to make and uses simple ingredients that let the natural berry flavor shine through.
Whether you’re using fresh berries from your garden, the farmer’s market, or even frozen raspberries, this delicious compote adds a burst of fresh, tangy sweetness to pancakes, yogurt, ice cream, and so much more.
Let’s dive in and turn those gorgeous raspberries into the best homemade compote you’ll want to put on everything!
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Quick Overview
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 13-15 minutes
- Yield: About 1 cup (250 mL)
- Servings: 8 (about 2 tablespoons or 30mL per serving)
- Serving Suggestions: Perfect over pancakes, waffles, cheesecake, yogurt, oatmeal, ricotta or ice cream.
Ingredients
- Raspberries: Fresh or frozen, both work well. If using frozen, there's no need to thaw first - just add them straight to the saucepan.
- Brown sugar: Adds sweetness and a hint of caramel flavor. You can replace it with granulated sugar, honey, or maple syrup if you prefer.
- Lemon juice: Freshly squeezed brightens the flavor and balances the sweetness.
- Lemon zest: Adds a subtle citrus aroma that pairs perfectly with raspberries.
- Kosher salt: Just a pinch to enhance all the flavors.
Instructions
- Combine the ingredients: In a medium saucepan, add 454 grams (1 pound) of rinsed fresh raspberries - or frozen, both work beautifully. Sprinkle in 37-50 grams (3-4 tablespoons) of brown sugar, depending on how sweet your berries are. Add 1 tablespoon (15 mL) of freshly squeezed lemon juice, the zest of one lemon (about ½ tablespoon or 7.5 mL), and a pinch of kosher salt.
- Bring to a simmer: Place the saucepan over medium heat and stir gently to combine everything. As the raspberries heat up, they'll start to release their juices.
- Cook the compote: Once it starts to bubble, lower the heat slightly and let it simmer for 8-10 minutes, stirring occasionally. The raspberries will break down and the mixture will thicken slightly.
- Taste and adjust: Give it a little taste - if your berries were very tart, you can add a touch more brown sugar at this stage.
- Cool and enjoy: Remove from heat and let it cool. The compote will continue to thicken as it sits. Serve warm or chilled over yogurt, pancakes, cheesecake, or ice cream.
Tips
- Temperature Control: Keep the heat at medium to medium-low. Raspberries can go from perfect to burnt quickly due to their natural sugars - and we want this easy raspberry compote to be perfect every time.
- The Spatula Test: Your raspberry compote is done when you can run a spatula across the bottom of the pan and it leaves a clear line that doesn’t immediately fill back in. This means it has reached the perfect consistency and will thicken even more as it cools.
- Sweetness Timing: Always add sweeteners gradually when making homemade raspberry compote. You can add more, but you can’t take it away! I start with less brown sugar and adjust at the end.
- Fresh vs. Frozen Berries: Frozen raspberries will release more liquid initially – this is perfect! Don’t drain it; that liquid adds incredible flavor to your raspberry compote.
- Flavor Boost Secret: Add a pinch of salt – it enhances the berry flavor and balances the sweetness beautifully. This little trick makes homemade raspberry compote taste restaurant-quality.
Troubleshooting Your Raspberry Compote
- Too Tart? Add an extra tablespoon of sweetener and a pinch more salt to balance the acidity in your raspberry compote.
- Not Thick Enough? Simmer uncovered for a few more minutes, or stir in a teaspoon of chia seeds and let sit for 10 minutes.
- Seeds Are Overwhelming? Strain half the compote through a fine-mesh sieve and stir the smooth portion back into the chunky mixture.
- Color Looks Dull? Add a squeeze of fresh lemon juice - it brightens both color and flavor in your homemade raspberry compote.
Serving Suggestions
Raspberry compote's sweet-tart flavor makes it incredibly versatile - perfect for everything from breakfast to dessert to savory dishes!
Breakfast & Brunch
- Swirl into Greek yogurt with granola or overnight oats
- Spoon over pancakes, waffles, or French toast
- Layer in a fruit parfait recipe or stir into oatmeal
Desserts
- Drizzle over ice cream, gelato, or pound cake
- Use as a filling for thumbprint cookies, donuts, or cheesecake
- Swirl into whipped ricotta or layer in trifles and tiramisu
Savory Applications
- Serve alongside roasted chicken, pork, or duck.
- Mix into vinaigrettes or as a condiment for cheese boards
- Pair with soft cheeses like brie, goat cheese, or ricotta
Creative Uses
- Stir into smoothies, milkshakes, or yogurt bark
- Drizzle over ricotta toast, bagels, or baked brie
- Use as a sauce for grilled peaches or pears
FAQ
Yes, frozen raspberries work well for this recipe. You may need to cook the compote a bit longer to achieve the desired thickness.
Raspberry compote can be stored in an airtight container in the refrigerator for up to a week.
Yes, you can freeze raspberry compote. Allow it to cool completely, then transfer it to a freezer-safe container or freeze it in portions. It will keep for up to three months. Thaw in the refrigerator before using.
If your compote is too runny, continue to simmer it until it reaches your desired thickness. You can also thicken it by stirring in a teaspoon of chia seeds and letting it sit for 10 minutes.
Yes, you can use raspberry compote as a cake filling. To ensure it is thick enough, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during cooking and simmer for an additional 2-3 minutes until it thickens.
Yield can vary depending on a few factors: cooking time, berry ripeness, heat level, and pan size. Frozen raspberries also release more juice than fresh. On average, 1 pound of raspberries makes ¾ to 1¼ cups of compote. A smaller yield usually means thicker, more concentrated flavor - you can always thin it with a splash of water if needed.
More Fruit Compote Recipes
Recipe Origins
It was only a matter of time before I shared this raspberry compote recipe.
Normally, I save berries from my backyard for my easy raspberry muffins recipe, but this summer was different.
If you are a gardener, you know that some years bring bumper crops of certain fruits and vegetables. For me, this year was all about raspberries and blackberries. With so many berries ripening at once, I started making a batch of compote every couple of days and freezing it. Now, I'll have a ready supply of this bright, tangy sauce to enjoy with oatmeal pancakes all year long.
Whether your berries come from the backyard, the farmers' market, or the freezer, I hope this compote becomes a summer tradition in your home too.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you've tried this raspberry compote, I'd love to hear your feedback in the comments below. Don't forget to rate the recipe!
Recipe
Easy Raspberry Compote Recipe: Ready in 15 Minutes!
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Ingredients
- 454 grams raspberries fresh or frozen, 1 pound, 3 cups fresh
- 37-50 grams brown sugar 3-4 tablespoons, depending on sweetness of berries
- 1 tablespoon lemon juice freshly squeezed, 15mL
- zest of one lemon about ½ tablespoon, 7.5mL
- pinch Kosher salt
Instructions
- In a medium saucepan, combine the raspberries, brown sugar, lemon juice, lemon zest and salt.
- Place over medium heat and stir gently until the berries release their juices and the sugar dissolves.
- Lower the heat slightly and simmer for 8-10 minutes, stirring occasionally, until the compote thickens slightly.
- Taste to adjust for sweetness.
- Remove from heat. Serve warm or let cool and store in the refrigerator. The compote will thicken more as it cools.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
- Temperature Control: Keep the heat at medium to medium-low. Raspberries can go from perfect to burnt quickly due to their natural sugars - and we want this easy raspberry compote to be perfect every time.
- The Spatula Test: Your raspberry compote is done when you can run a spatula across the bottom of the pan and it leaves a clear line that doesn’t immediately fill back in. This means it has reached the perfect consistency and will thicken even more as it cools.
- Sweetness Timing: Always add sweeteners gradually when making homemade raspberry compote. You can add more, but you can’t take it away! I start with less brown sugar and adjust at the end.
- Fresh vs. Frozen Berries: Frozen raspberries will release more liquid initially – this is perfect! Don’t drain it; that liquid adds incredible flavor to your raspberry compote.
- Flavor Boost Secret: Add a pinch of salt – it enhances the berry flavor and balances the sweetness beautifully. This little trick makes homemade raspberry compote taste restaurant-quality.
Nutrition
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