Homemade raspberry compote is the perfect topping for breakfast or your favorite desserts. This easy fruit compote recipe requires only three ingredients and is ready in minutes. Enjoy it warm or cold.
When looking to bring breakfast or dessert to the next level, look to a simple fruit sauce. One of my favorite ways to amp up a slice of cake or a stack of pancakes is with a batch of delicious raspberry compote. This is the perfect sauce to make with frozen or fresh berries, especially if you have extra raspberries to use up.
This homemade raspberry compote recipe uses few ingredients and requires minimal effort. The delicious topping has the perfect flavor balance between sweet and tart. The raspberry sauce is an excellent addition to decadent desserts. Because this is such an easy recipe, it is great for everyday or special occasions (think weekend brunch).
Easy Raspberry Compote Recipe
Tasty raspberry compote is an easy and delicious way to use up ripe raspberries, especially during the raspberry season (summer into early fall). This recipe, though, is not limited to only fresh berries. You can use frozen berries too.
- Simple Raspberry Sauce - This homemade raspberry sauce uses simple ingredients and is ready in twenty minutes. You will have delicious, vibrant fruit sauce in a couple of easy steps.
- 3-Ingredient Recipe - You only need three ingredients to make this delicious sauce.
- Customizable - The simplicity of this recipe makes it easy for customization. The finished texture and flavor are up to your personal preference. The sugar can be reduced, vanilla can be added, or the sauce can be strained to remove the seeds.
Raspberry Compote vs. Coulis
Raspberry compote and coulis use similar ingredients and have similar flavors. The main difference between compote and coulis is consistency. Coulis, meaning “flow,” is a fluid, pureed sauce. Compote, on the other hand, is a chunky fruit sauce. Compote, meaning “mixture,” is not pureed, still containing fruit chunks or pieces.
- Raspberries - Use frozen or fresh raspberries for this recipe.
- Granulated Sugar - The sugar sweetens the sauce, balancing the tart flavors of the raspberries.
- Lemon Juice - Use fresh lemon juice.
See the recipe card for the ingredient quantities.
STEP 1 - Stir the frozen raspberries, lemon juice, and sugar in a medium saucepan.
STEP 2 - Place the saucepan with the raspberry mixture over medium heat and boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 10 to 15 minutes or until the mixture has reduced and thickened slightly.
- Raspberries - Strawberries, Blackberries, Blueberries
- Lemon Juice - Lime Juice, Orange Juice (fresh)
Try my strawberry version of this recipe.
- Vanilla - Stir one teaspoon of vanilla extract into the compote when it comes off the heat.
- Less Sugar - Swap the granulated sugar for a sugar substitute like monk fruit sweetener or Stevia.
Fruit Compote Uses
Compote can be used in many ways, particularly with breakfast or dessert. Slather this homemade raspberry sauce on pancakes or French toast. Or stir it into whipped cream or buttercream for a delicious raspberry filling. Enjoy the homemade compote cold or warm.
- Breakfast - Serve compote with various breakfast items, including oatmeal, waffles, pancakes, and French toast.
- Cake - Use this simple sauce as a cake filling or topping. Try it with vanilla or chocolate cake, or spoon compote over a fluffy angel food cake. It is especially good with simple vanilla pound cake and these fluffy vanilla muffins.
- Cheesecake - Compote is a tasty cheesecake topping. Try it with my easy no-bake cheesecake.
- Ice Cream - Scoop warm or cool compote over vanilla ice cream for a simple dessert. Don’t forget the homemade chantilly cream to dollop on top.
Transfer the cooled compote to an airtight container or glass jar. Refrigerate it for one week.
Can you freeze raspberry compote? Transfer the cooled compote to a freezer-safe airtight container. Freeze it for up to 3 months—thaw it completely in the refrigerator before eating.
Fruit Compote Recipes
- Stir the compote frequently.
- Use an immersion blender to puree the cooled compote for a smooth sauce.
- Stir in a cornstarch slurry for thick raspberry sauce. Mix one teaspoon of cornstarch with one teaspoon of water. Stir the slurry into the raspberry sauce at the end of cooking.
- Strain the compote with a fine mesh sieve to remove the raspberry sauce for seedless compote.
Frequently Asked Questions
Raspberry compote is a thickened fruit sauce. The raspberries cook in lemon sugar syrup until the berries break down and the sauce has thickened.
Compote is, first and foremost, a fruit sauce. It is meant to complement other foods, sweet or savory, from breakfast to pork chops. The sweetness of this compote complements breakfast and dessert.
Use fresh or frozen raspberries for this recipe. You can find frozen raspberries at most grocery stores.
- 16 oz fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- Stir the raspberries, lemon juice, and sugar in a medium saucepan.
- Place the saucepan with the raspberry mixture over medium heat and boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 10 to 15 minutes or until the mixture has reduced and thickened slightly.
- Serve warm, or allow to cool completely before transferring it to an airtight container. Refrigerate for up to 1 week.