Easy Raspberry Compote (Sauce) Recipe
Raspberry compote is a simple and delicious sauce made with fresh raspberries, sugar, and lemon juice. Serve this compote warm or chilled. It's great for drizzling over ice cream, pancakes, waffles, cheesecake, or any other sweet treats.
Equipment
- Small Pot
Ingredients
- 1 ½ Cups Fresh Raspberries - or 8 oz
- 1 tablespoon Granulated Sugar
- ½ teaspoon Lemon Juice
- 1 tablespoon Water
- 1 pinch Kosher Salt
Instructions
- Add all ingredients to a small pot and place on medium heat.
- Cook gentle for 4-5 minutes or until all the raspberries have broken down.
- Carefully taste it as it will be very hot, and adjust the sugar as needed. Depending on the ripeness of your raspberries, you may need to add another teaspoon or so.
- Move to a glass storage container, and let come to room temperature before putting on your lid and moving to the refridgerator.
Notes
- Frozen raspberries work great and there's no need to thaw them first.
- Adjust to your berries: Sweetness varies a lot. Taste carefully (it's hot!) and add sugar a teaspoon at a time.
- Want it thicker? Simmer a few extra minutes, or stir in a tiny cornstarch slurry.
- Storage: Airtight in the fridge up to a week, or freeze up to 3 months.
- Use it on: pancakes, cheesecake, ice cream, brioche french toast, or a bowl of yogurt.
Nutrition
Calories: 28kcalCarbohydrates: 7gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 8mgPotassium: 55mgFiber: 2gSugar: 4gVitamin A: 12IUVitamin C: 10mgCalcium: 9mgIron: 0.3mg
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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