Ready in 15 minutes, this easy raspberry compote recipe is delicious for any time of day. Serve as a topping on breakfast pancakes or waffles, mix it in with yogurt for a snack or enjoy over vanilla ice cream for a decadent dessert. The possibilities are endless!
I've been on a bit of a compote kick lately. Between my homemade strawberry compote, blueberry compote, apple compote and this raspberry compote, it's so interesting to see who likes which one most. While the recipes for each are similar, there is a huge difference in flavor and texture based on which fruit is being used. After all, the fruit you select is the main ingredient!
Of all my fruit compotes, this raspberry one is the most tart (but not too tart). It's actually my daughter's favorite and she is obsessed with sweets!
It's also naturally more liquidy, as the raspberries completely break apart when cooked. Therefore, I highly recommend mixing in a slurry to help thicken it up, which is simply a combination of water and starch that are whisked together.
Raspberry compote is a bit seedy too, giving it more of a jam-like consistency. Some people love the seedy texture and others could do without it. If you're on Team Seedless, you can easily press the raspberry mixture through a fine mesh strainer when done to make it more of a raspberry syrup.
Seeds or no seeds, everyone can agree that this raspberry compote is a delicious topping for any time of day - breakfast, snacktime or dessert!
Ingredients
This is a 3-ingredient recipe without the slurry (and 4 ingredients with it). Fresh lemon juice or vanilla extract can be added for additional flavor but these are optional.
- Raspberries: I prefer fresh raspberries when in season but frozen works perfectly fine too.
- Maple syrup: Using maple syrup instead of sugar makes the compote more wholesome as well as refined sugar-free.
- Tapioca starch + water (for the optional slurry): Corn starch or arrowroot starch are interchangeable here as well, so use whatever you have on hand. The slurry will thicken the compote immediately.
How to Make Raspberry Compote
1. Add raspberries to a saucepan over medium heat. Stir in the maple syrup and salt.
2. Prepare the slurry for added thickness (optional) by whisking together the starch with warm water. Add it to the saucepan.
3. Cook for 15 minutes, stirring every couple minutes to prevent sticking.
4. Enjoy! Store leftovers in an airtight container in the refrigerator for up to 1 week.
Recipe Tips
- If serving immediately, add the slurry. Raspberry compote has more of a runny consistency and doesn't thicken up as much as other fruit compotes. It will naturally thicken up overnight in the refrigerator, but if serving immediately I would definitely add the slurry to get a thicker sauce right away.
- Turn it into raspberry syrup. I generally love the small chunks of raspberries in this compote, but if I'm planning to pour it overtop desserts like vegan cheesecake I prefer a smoother sauce. To do so, press the compote through a fine mesh sieve which will catch the chunks and seeds.
- Add chia seeds for a nutritional boost. Chia seeds offer fiber, calcium, magnesium and iron in addition to essential fatty acids and antioxidants. They won't be as noticeable given there are raspberry seeds already, and it helps thicken the compote as well. I love making raspberry chia jam for adding to smoothies!
I hope you love this fresh raspberry compote! If you make it, please share @eatingbyelaine so I can see your fabulous creations!
Quick + Easy Raspberry Compote (Naturally Sweetened)
- Total Time: 15 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Ready in 15 minutes, this easy raspberry compote recipe is delicious for any time of day. Serve as a topping on breakfast pancakes or waffles, mix it in with yogurt for a snack or enjoy over vanilla ice cream for a decadent dessert. The possibilities are endless!
Ingredients
- 1 pound fresh or frozen raspberries (4 cups raspberries)
- 2 tablespoons maple syrup
- ¼ teaspoon fine salt
Optional Ingredients:
- for the slurry: 1 tablespoon tapioca starch (or corn starch or arrowroot starch) + 1 tablespoon warm water
- 1 tablespoon fresh lemon juice (from ½ small lemon)
- ¼ teaspoon pure vanilla extract
Instructions
- Add raspberries to a saucepan over medium heat. Stir in maple syrup and salt.
- Prepare the slurry for added thickness (optional). In a separate small bowl, whisk together the starch with warm water until the starch dissolves and no clumps remain. Add the slurry to the saucepan along with the optional lemon juice and vanilla. Stir well to combine.
- Cook for 15 minutes, stirring every couple minutes to prevent sticking. The raspberries will start to break down, releasing their juices which will continue to evaporate. The flavor will concentrate during this time as the liquid reduces and the compote thickens.
- Remove from heat and serve immediately while warm, or transfer to a lidded storage container to refrigerate. The compote will continue to thicken in the fridge. It can be served warm, chilled or at room temperature.
Notes
This recipe yields 1 cup of raspberry compote.
If serving immediately, add the slurry. Raspberry compote doesn't thicken up as much as fruit compote made from blueberries or strawberries, and therefore has more of a runny consistency. It will naturally thicken up overnight in the refrigerator, but if serving immediately I would definitely add the slurry to get a thicker sauce right away.
Turn it into raspberry syrup. I generally love the small chunks of raspberries in this compote, but if I'm planning to pour it overtop desserts like vegan cheesecake I prefer a smoother sauce. To do so, press the compote through a fine mesh sieve which will catch the chunks and seeds.
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: French
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