This quick and easy Raspberry Compote is made with 3 simple ingredients only and will be ready in 15 minutes. It is the perfect thick raspberry sauce to use over cheesecakes, ice cream or yogurt, as a cake filling or as any of your favourite dessert's topping!
400gr (14 oz)Raspberriesfresh or frozen (see note 1)
30ml (2 tablespoons)Waterif using fresh raspberries
15ml (1 tablespoon)Lemon Juice
75gr (1/3 cup)Caster Sugar
Place the washed Raspberries (see note 1), Sugar and Lemon Juice in a medium size saucepan. Stir to combine then place on the stove and turn on low to medium low heat.
Leave to simmer for 10 to 15 minutes (see note 2), occasionally stirring, until the fruits start to break apart and the juices have thickened slightly. Taste the compote and adjust the sugar level to suit your taste if required (see note 3).
Remove from the stove and leave to cool down for about 30 minutes, then transfer into a clean jar or container and place in the fridge for at least 1 hour, or until it has fully cooled down and set slightly (see note 4).
If using Fresh Raspberries, I recommend adding a little bit of water to help the fruits start cooking and avoid burning the fruits at the start. If using frozen raspberries, it is not necessary to add the water as the fruits will release water while thaw.
The exact cooking time will depend on your fruits and the texture you are after. The more you cook it, the more the fruits will reduce, turn into a smooth sauce and eventually thicken.
Some raspberries are more tart than others, so you might need to add a little more sugar to balance their tanginess and suit your taste.
The raspberry compote will set and thicken slightly after it has chilled, but you can also use it straight away while still warm for more of a sauce consistency!
Texture:The consistency of the compote is up to you. It can be reduced a lot more if you are after a smoother but thicker sauce, or cooked for less time for a chunkier but more liquid sauce.
For a very smooth sauce, you can also press the compote through a thin mesh sieve once it is cooked.
For a chunkier sauce, keep about 1/3 of the raspberries and add them in the last 5 minutes of the cooking time. This will give you a thick sauce that contains larger chunks of fruits.