Raspberry Compote – Texanerin Baking

This raspberry compote is one of those simple recipes that ends up being endlessly useful. It comes together quickly on the stovetop, uses just a handful of ingredients, and works with both fresh and frozen raspberries. It’s lightly sweetened, bright, and full of real raspberry flavor.

I use this compote anywhere I want a pop of fruit without turning on the oven or making something overly complicated. It’s great swirled into yogurt, spooned over heart-shaped pancakes, layered into or drizzled over chocolate desserts like cakes or brownies, or added to breakfast bowls and parfaits. You can also use it as a topping or filling for this great eggless cheesecake, mousse, or tarts.

I wouldn’t use it as a filling for cake, though. It’s not firm enough.

It would have been clever to use it in this raspberry white chocolate mousse I recently posted, but naturally that idea didn’t occur to me until after it was published.

Because this compote cooks quickly, the raspberry flavor stays fresher and brighter than in jam, which develops a deeper, more concentrated taste from longer cooking. The cornstarch simply gives it a bit of body so it holds together without turning thick or jammy.

Ingredients

• Raspberries – fresh or frozen both work equally well.
• Maple syrup or sugar – use maple syrup for a warmer flavor or sugar for a more neutral sweetness.
• Vanilla extract – adds a little depth without overpowering the raspberries.
• Lemon juice – brightens the flavor and balances the sweetness.
• Cornstarch – lightly thickens the compote so it holds its shape when spooned.

How To Make It

1. Add the raspberries and sweetener to a small saucepan over medium heat.
2. Cook, stirring occasionally, until the raspberries break down and the mixture begins to simmer, about 5–8 minutes.
3. Stir in the vanilla extract and lemon juice.
4. If the mixture looks too thin, mix together the cornstarch and water, add to the saucepan, and simmer for 3-60 seconds, stirring constantly, just until the compote thickens and looks glossy. If you want a thicker compote, add a little more cornstarch slurry, but it’s rarely necessary.
5. Remove from the heat and let cool before using. The compote will thicken slightly more as it cools. For a seed-free version, press the warm compote through a small sieve and discard the seeds.

Make Ahead

This raspberry compote can be made up to 4 days in advance and kept in the fridge until needed. It’s a great option if you’re prepping desserts or breakfast components ahead of time.

It also freezes great! I like to use an ice cube tray to freeze tiny portions. Then I can easily take one out to defrost before bed so it’s ready to stir into my overnight oats or the Granola Yogurt Bowl you see below, that I just posted today over on my other blog, Easy Wholesome.

How To Store And Freeze

Store the compote in an airtight container in the fridge for up to 5 days.

To freeze, let it cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir well before using.

Raspberry Compote

Course Breakfast, Dessert

Servings 8

Cook Time 10 minutes mins

Cook ModePrevent your screen from going dark

• Add raspberries and sweetener to a small saucepan over medium heat.

  2 cups (240 grams) fresh or frozen raspberries, 1/4 cup (80 grams) maple syrup

• Stir and cook until raspberries break down and the mixture starts to simmer, about 5–8 minutes.

• Add vanilla and lemon juice.

  1 teaspoon vanilla extract, 2 teaspoons lemon juice

• If needed, stir in cornstarch slurry and simmer for 1 minute more.

  2 teaspoons cornstarch mixed with 2 teaspoons water

• Let cool before using in the bowl. Stores well in the fridge for up to 4 days and can also be frozen for up to 2 months.

• This recipe yields 270–300 grams, or about 1 to 1 1/3 cups. It depends on how long you cook it.
• Nutritional info calculated with maple syrup and based on 2 tablespoons per serving for a 1-cup batch, or 2 tablespoons + 2 teaspoons per serving for a 1 1/3-cup batch.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Serving: 2 tablespoonsCalories: 46.2kcalCarbohydrates: 10.9gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1.3mgPotassium: 69.8mgFiber: 2gSugar: 7.4gVitamin A: 10IUVitamin C: 8.3mgCalcium: 18.5mgIron: 0.2mgNet Carbs: 9