Easy Raspberry Compote

Quick, and simple, this raspberry compote is perfect for filling cakes, cupcakes, macarons or to add to your ice creams, and pancakes!

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About This Recipe

This is a simple and easy recipe for raspberry compote that has countless uses. It’s can be made with fresh or frozen raspberries and takes only minutes to make!

This raspberry compote is perfect for filling cakes, cupcakes, cookies, macarons, or you can add it to your ice cream, pancakes, brownies, and even spread on some toast!

I recently used this raspberry compote in my White Chocolate Raspberry Pistachio Cake which is made with layers of sponge cake, filled with white chocolate pistachio ganache and raspberry compote.

What You Need To Make This Recipe

How To Make Raspberry Compote

Step 1: Combine all of the ingredients in a medium-sized saucepan and cook it on medium-high flame while stirring occasionally until the mixture thickens and the raspberries are all mushy.

Step 2: Transfer the raspberry compote to a separate bowl and let that cool completely.

Storing Instructions

Store the raspberry compote in an air-tight container in the refrigerator for up to a week.

To freeze the raspberry compote store it in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Raspberry Compote

Quick, and simple, this raspberry compote is perfect for filling cakes, cupcakes, macarons or to add to your ice creams, and pancakes!

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Course: Dessert

Servings: ~ 1 cup

Calories: 268kcal (for entire yield)

Ingredients

220g raspberries, fresh or frozen (1 1/2 cups)
3 Tbsp granulated sugar
2 tsp lemon juice
1/2 tsp vanilla extract

Equipment/Utensils

Medium-sized saucepan/pot
Spatula

Instructions

Combine all of the ingredients in a medium-sized saucepan.
Give it a mix using a spatula and cook on medium flame while stirring occasionally until the mixture thickens and the raspberries become mushy (if you’re using the compote for cakes, cook it for 8-10 minutes until really thick, but if you’re going to use it as a sauce you can reduce the cooking time.).
Once you’re happy with the consistency (keep in mind the compote will thicken up a bit when it cools) turn off the stove and transfer the raspberry compote to a separate bowl.
Let it cool completely before you use it in your cakes and cupcakes!

Nutrition (for the entire yield)

Calories: 267.78kcal

Total Fat: 1.46g

Carbs: 64.72g

Sugars: 47.66g

Protein: 2.68g

Sodium: 2.87mg

Fiber: 14.33g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **