Tart and tangy, this compote brings fresh flavors to nearly any dish—and it’s easier to make than you’d think!
Jams, jellies, marmalade, compote—I barely know the difference! It’s true. While I grew up on strawberry jam, grape jelly, and orange marmalade, compote is a rarity in the U.S. I typically only see it on those fancy cooking shows that have me glued to the screen. And I used to be absolutely sure that I could never, ever make something so complicated and sophisticated in my home kitchen.
Turns out, this raspberry compote recipe is not intimidating at all. It sounds fancy and looks daunting, but it’s simpler than making jam, as there’s no canning process you need to study before trying your own. This delightful condiment comes together in literally 15 minutes and requires no special skills or fancy kitchen equipment.
But the results are truly impressive! The compote is thick and luscious with a glossy, gorgeous deep-red color. And it tastes like a spoonful of summer! The sweet-tart and slightly earthy flavor of the berries really shines, tempered by the bright acidic touch of lemon juice and the deep vanilla notes from the extract. I love slathering it on toast and biscuits, and sometimes I stir it into yogurt for a light and refreshing dessert. I’m sure you’ll love this easy glow-up for your table!
Tips for the perfect raspberry compote
Even though this recipe is easy as pie, there are lots of little tips and tricks to ensure that your raspberry compote turns out perfect. For starters, if you notice that your compote is getting too thin and liquidy, becoming more of a syrup than anything else, add a cornstarch slurry—a mixture of cornstarch and water—at the end of the cooking process to thicken it up.
It also helps to stir the compote regularly with a spatula or wooden spoon to prevent the mixture from sticking. This holds true even if you’re using a nonstick pan.
Finally, the compote will thicken as it cools, so let it rest a bit before using it. You can use this compote straight from the refrigerator, as you do with any jam or jelly.
How do I store leftovers?
Let your raspberry compote cool completely before storing it in a mason jar or other airtight container. It’ll keep in the fridge up to 7 days. You can also freeze it in small plastic containers or freezer-safe zip-top bags for up to 3 months.
Serve it at room temp, directly from the fridge, or warmed slightly on the stovetop.
Serving suggestions
This raspberry compote is a great condiment on everything from Silver Dollar Pancakes to Vegan Protein Muffins With Chai And Vanilla to Gluten-Free Crêpes or even this decadent Croissant French Toast. For a tangy dessert, stir a scoop into some Sugar-Free Frozen Yogurt or throw a spoonful into this Frozen Fruit Smoothie Recipe.
Ingredients
- 2 cups raspberries fresh or frozen
- 3 1/2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan, combine raspberries, granulated sugar, and lemon juice.
- Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer while stirring regularly to prevent sticking.
- Cook until the raspberries break down and the liquid thickens slightly, about 10 minutes.
- Remove from heat and stir in the vanilla. Serve warm or let cool and refrigerate for later use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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