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Close up of a jar of thick raspberry compote next to a stack of pancakes to spoon it onto.
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4.91 from 44 votes

Raspberry Compote

You only need 3 ingredients and 15 minutes for this versatile raspberry compote. Use it to jazz up pancakes, waffles, French toast, cakes, muffins, yogurt and more!
Cook Time 15 minutes
Total Time 15 minutes
Course: Dips and Spreads
Cuisine: American, International
Servings: 10
Calories: 20 kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $4

Equipment

  • Pot
  • Wooden spoon

Ingredients

  • 2 cups (200g) raspberries fresh or frozen
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Instructions

  • Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
  • Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
  • Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

Video

Notes

  • Store in a jar in the fridge for up to 5 days or a sterilized jar in the fridge for up to 2 weeks.
  • Freezable (up to 2 months)
  • Sterilise the jar by running it through the dishwasher, or boiling it for 10 minutes

Nutrition

Calories: 20 kcal | Carbohydrates: 4 g | Potassium: 30 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 5 IU | Vitamin C: 5.9 mg | Calcium: 5 mg | Iron: 0.1 mg