A quick and easy 3-ingredient raspberry compote made with fresh or frozen raspberries in under 10 minutes. This sweet and tangy fruit topping is perfect for pancakes, mini cheesecakes, ice cream, or as a spread on your favourite breakfast toast. No fancy ingredients, no complicated steps – just a simple, allergy-friendly recipe you’ll make on repeat.
What is Raspberry Compote?
Raspberry compote is a simple fruit sauce made by gently cooking raspberries with sugar and a small amount of liquid until the fruit softens and creates a thick, spoonable topping.
We always have an abundance of fresh berries in our fridge – our kids love snacking on them, and I add them to my breakfast yogurt and granola. I love that this compote recipe is quick to make when you want to jazz up breakfast or dessert in a flash – it’s simple, with minimal clean up, and inexpensive to make. Just the kind of quick, no-fuss recipe I rely on.
This recipe is based on my popular blueberry compote recipe – which is consistently the most viewed recipe on this blog! I had to reduce the water and sugar used as raspberries are usually sold in smaller quantities in the grocery store, and I wanted to keep these easy so you can literally grab a container of berries and add the other ingredients without having to weigh the fruit.
What’s the difference between jam, coulis and compote?
If you’ve ever wondered how compote compares to jam or coulis, here’s a quick breakdown:
- Jam has a more uniform consistency and is cooked for longer. It has a higher sugar content and lasts longer than compote.
- Compote is intentionally more rustic, with small pieces of fruit, making it ideal as a chunkier topping or fruit spread.
- Coulis has a smoother consistency, more like a sauce, and is usually strained to remove any seeds or pulp.
Why You’ll Love This Raspberry Compote
This raspberry compote is one of those simple recipes that instantly makes everyday breakfasts and desserts feel a little more special. Here’s why you should try it:
- Ready in under 10 minutes
- Made with just 3 simple ingredients
- No cornstarch and no lemon juice needed.
- Works with fresh or frozen raspberries
- Naturally dairy-free, egg-free, and allergy-friendly
- Perfect for breakfast, desserts, and snacks
- Small batch (no waste!)
Ingredients and Substitutions
There are only 3 simple ingredients – berries, water, and sugar – making this the epitome of allergy-friendly.
Raspberries – due to the natural pectin in the berries, the compote will thicken as it is cooked and then cools. Sub with strawberries, blackberries, or blueberries – just keep an eye on the size of the berry container that you purchase and increase the water/sugar if larger than 170g.
Water – tap water, bottled water, mineral water – doesn’t matter. We need a splash of water to help break down the berries and create steam.
White Sugar – this is added to balance the tartness of the raspberries. Sub with a splash of maple syrup or honey for a deeper sweetness.
Ways to Use Raspberry Compote
This raspberry compote is one of those simple upgrades that make breakfasts and desserts feel a little bit more special.
- We love to add compote to our dairy-free pancakes – the warmth of the pancakes helps relax the compote and soak into them, adding a fruity twist.
- Add to mini cheesecakes for a simple but fancy dessert. It looks impressive, and your guests don’t need to know how quickly it was made!
- Spread on a slice of freshly toasted hot cross bun loaf for an extra breakfast tang.
- Add a dollop onto yogurt or ice cream for a refreshing berry treat.
How to make Raspberry Compote
I love that this raspberry compote uses barely any dishes – just a saucepan, a wooden spoon and something to put the compote in at the end.
Start by adding the berries, water, and sugar to a small to medium saucepan. You really don’t need anything too large, as this is such a small amount of berries.
Heat over a medium heat, stirring occasionally to stop anything sticking to the bottom. Within a few minutes, it will look like this, with the berries starting to break down slightly.
Over time, the berries will continue to soften from the heat and the steam from the water. After a few minutes, they start to break down even more – you can speed this up by stirring more frequently, but it’s not necessary.
I like to heat the compote for about 8 minutes, as this gives the pectin time to start to release from the raspberries and slightly thicken the compote, without needing cornstarch.
Once you remove the pan from the heat and pour the compote into a ramekin or mason jar, it will continue to thicken slightly.
The compote is ready to use straight away. Store any leftover compote in the fridge for 2-3 days – pretty sure you’ll eat it faster than that though!
Baker’s Tip: Raspberries naturally contain pectin, which helps the compote thicken as it cooks and cools. If your compote looks slightly runny in the pan, don’t worry – it will thicken more as it sits.
Common Compote Questions
This recipes makes about 3/4 US cup or 170ml of compote, which is enough for an 8-inch cheesecake, several servings of pancakes, or to spread on about 8 slices of toast.
Yes! Use the same amount of raspberries and cook for a few extra minutes to evaporate the additional moisture.
Absolutely. Freeze the compote in an airtight container or portion it into ice cube trays for easy removal when you need a small portion of compote.
A lot of recipes add lemon juice to balance the sweetness, but I personally like the flavour without. If you want to add it, use 1 tsp of lemon juice.
Yes. The recipe card contains an easier scale to double and triple the recipe. Make sure to keep the same ratio of sugar and water to berries for best results – it works out at roughly 1 tsp of each for every 85g of berries.
I can’t wait for the summer fruit season to come around again so that we can pick fresh berries and make even more compote! If you try this recipe, let me know in the comments what you use it with. And don’t forget to pin this recipe so you can come back to it when it’s raspberry season.
Enjoy!
Easy 3 Ingredient Raspberry Compote
Equipment
- Saucepan
- Wooden Spoon
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 170 g Raspberries (About 6 oz – fresh or frozen)
- 2 tsp White Sugar
- 2 tsp Water
Instructions
To Make Blueberry Compote
- Add 170g (6 oz) raspberries, 2 tsp white sugar and 2 tsp (10ml) water to a medium saucepan.
- Heat over a medium-low heat, stirring occasionally to ensure the berries don't stick to the bottom of the pan. After a few minutes, start to break down some of the berries with a wooden spoon.
- The compote will start to thicken as it cooks, thanks to the natural pectin in the raspberries. For the perfect consistency as a topping for granola, pancakes, and scones, remove the saucepan from the heat after about 8 minutes.
- Pour the compote into a ramekin or mason jar and allow to cool. The compote will continue to thicken slightly as it cools. Use as desired.
Video
Notes
- Yield: This recipe yields approximately 170ml or 3/4 US Cup of raspberry compote, which is enough for topping several servings of pancakes, granola, or mini cheesecakes.
- Storage: Store raspberry compote in a sealed mason jar or a covered ramekin in the fridge for up to 2-3 days. It can also be frozen for up to 3 months.
- Options: This recipe works well with other berries such as strawberries, blueberries and blackberries. Combine them for a delicious mixed berry compote.
- Recommended Recipes: Use this compote as a topping for my easy breakfast pancakes, no-bake mini cheesecakes or as a spread on a slice of Hot Cross Bun Loaf.
- Nutrition: Nutritional information is based on a 1 tablespoon serving, with approximately 11 servings per recipe. Values are estimates provided for informational purposes only.
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