Easy Raspberry Compote (Naturally Sweetened)

Contents

What is Compote?How to Make Raspberry Compote More Raspberry Recipes

Looking to add a burst of flavor to your favorite breakfasts and desserts? Say hello to Raspberry Compote! This simple, 2-ingredient, 15-minute berry sauce adds delicious, tart-sweet flavor to everything from cheesecakes to pancakes & waffles, crepes, ice cream, and so much more.

Whether you have an abundance of fresh raspberries or want to make a warm sauce with frozen berries during the cooler months, this recipe has you covered. Let’s dive in and make some raspberry magic!

Plate of fresh raspberries with a spoonful of sea salt and bowl of maple syrup next to it

What is Compote?

Compote (the French word for stewed fruit) refers to fruit that’s been cooked until it’s warm and tender. It originated in medieval Europe and was traditionally made by cooking down fruit with water, sweetener, and spices.

Our inspired, naturally sweetened version is made with raspberries and is about as simple as it gets! It results in a similarly thick stewed fruit mixture in which the raspberry flavor shines.

How to Make Raspberry Compote

This EASY raspberry compote requires just 2 ingredients: raspberries (fresh or frozen) and maple syrup. There’s no need to add water to this compote since the maple syrup provides just enough liquid to get things bubbling.

Pouring maple syrup into a saucepan of fresh raspberries

The raspberries and maple syrup are heated in a saucepan and mashed with a spoon or potato masher, causing the berries to begin releasing their liquid.

Using a potato masher to mash raspberry compote in a saucepan

After simmering for about 10 minutes, the mixture becomes thicker with an intensified raspberry flavor. A pinch of salt is optional at this point for subtle flavor balance.

Saucepan of homemade raspberry compote next to ingredients used to make it

The final steps thicken the compote even more! While it thickens as it cools, we like to make it even thicker (and free from seeds) by passing some (or all) of it through a fine mesh strainer.

Bowls of raspberry compote with and without seeds and a strainer used for removing the seeds

For cheesecakes, a fully smooth and strained compote is nice. For pancakes and waffles, we prefer to strain just half!

Bowl of fresh raspberries next to a jar of raspberry compote

We can’t wait for you to try this compote! It’s:

Perfectly tart-sweet
Vibrant
Fruity
Naturally sweetened
Quick & easy
& SO versatile!

With minimal effort, you have a delicious topping ready for all your pancakes, waffles, crepes, French toast, oats, cheesecake, and so much more!

More Raspberry Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Using a spoon to add raspberry compote on top of a stack of crepes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 (2-Tbsp servings)

Course Condiment, Sauce

Cuisine Gluten-Free, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

3 cups raspberries (fresh or frozen)
1/4 cup maple syrup
1 pinch sea salt (optional)

Place raspberries and maple syrup in a small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon or potato masher to muddle and mash the fruit.
Continue cooking over medium-low heat (uncovered) for 10-12 minutes, mashing occasionally to combine until the volume is reduced to about half and it’s slightly thickened. Turn off the heat and adjust the flavor as needed, adding more maple syrup for sweetness and the optional pinch of salt to balance the flavor and reduce any bitterness.
Remove from the heat and let cool slightly. It will thicken more as it cools, but it can be enjoyed warm or at room temperature. If you prefer your compote without seeds, you can strain it after cooling. We like straining half of the compote (it minimizes the crunch from the seeds but ensures the compote is thick with a noticeable raspberry appearance). To strain, set a fine mesh strainer over a bowl, pour the compote into the strainer, and stir with a spoon to encourage it to move through the strainer.
Enjoy with oats, pancakes, waffles, crepes, French toast, cheesecake, and more! Leftover compote will keep in the refrigerator for 1 week or in the freezer for 1 month. We like to freeze in an ice cube tray to make it easy to defrost small amounts. When ready to use, reheat in the microwave or on the stovetop until warm.

Serving: 1 (two-tablespoon) serving Calories: 48 Carbohydrates: 11.8 g Protein: 0.5 g Fat: 0.3 g Saturated Fat: 0 g Polyunsaturated Fat: 0.17 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1.6 mg Potassium: 87 mg Fiber: 2.8 g Sugar: 7.9 g Vitamin A: 2 IU Vitamin C: 11 mg Calcium: 21 mg Iron: 0.3 mg