Raspberry Compote Recipe
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A raspberry sauce that is not too sweet and made easily and quickly. Use as a topping for ice cream, cake, desserts and yogurt.
Servings: 8 servings
Ingredients
- 2 cups (250 grams) raspberries (fresh or frozen)
- ¼ cup granulated white sugar
- 1 tablespoon lemon juice (fresh or bottled)
Instructions
- Combine raspberries, sugar and lemon juice in a saucepan.
- Place over medium-low heat and bring to a simmer, stirring regularly with a spatula or wooden spoon.
- Simmer for 8-10 minutes or until the raspberries soften and the liquid reduces slightly.
- Serve warm or cool and refrigerate before serving.
Notes
Top Tips
- Begin heating the raspberries and sugar over medium-low heat, stirring frequently, to prevent burning.
- Taste the raspberries before starting; if they're sweet, use less sugar. Adjust sweetness to your preference after simmering.
- A squeeze of lemon juice adds brightness, while a touch of vanilla extract enhances the depth of flavor.
- Let the compote cool completely before storing it in an airtight container in the fridge for 5-7 days. Freeze for longer storage.
Nutrition
Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg
