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Raspberry Compote

A quick and versatile raspberry compote perfect for breakfast or dessert.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Sauce
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch optional, for thickening
  • 1 tablespoon water if using cornstarch

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Measuring spoons
  • Jar or container for storage

Method
 

  1. In a medium saucepan, combine the raspberries, sugar, and lemon juice.
  2. Place the saucepan over medium heat.
  3. Stir occasionally as the mixture heats.
  4. Once the mixture comes to a gentle simmer, reduce the heat to low.
  5. If you like a thicker compote, mix the cornstarch and water in a small bowl and add it to the saucepan.
  6. Continue cooking for an additional 2-3 minutes if using cornstarch.
  7. Once thickened, remove the saucepan from the heat.
  8. Transfer the compote to a jar or container and let it cool completely.

Notes

This raspberry compote can be served warm or chilled and is perfect for pancakes, yogurt, or desserts.