This raspberry compote is a quick and easy recipe that's great all year round. It's super simple, requires 3 basic ingredients, and can be made in just 15 minutes. This thick raspberry sauce makes a great topping for pancakes, French toast, or even as a cake filling! There's endless ways to use this amazing compote.
This 15 minute raspberry compote is going to be a recipe you want to keep on hand. It's so easy, so quick, and is mad with only 3 ingredients! You only need frozen raspberries, monk fruit, and orange juice to whip up a batch of this delicious, sugar-free compote.
Whether you're looking for an easy snack, healthy breakfast addition, or want a sugar-free dessert option, this compote has got you covered. It's so versatile, you can use it on anything from a cracker spread, to a pancake topping, to a cake filling, and it is sure to hit the spot. The flavor of the fruit is so bright, fresh, and sweet, that it'll surely take any recipe you add it to, to the next level.
WHY YOU'LL LOVE THIS GREAT RECIPE
- Only 3 ingredients
- Completely sugar-free
- Quick, easy, done in 15 minutes
- So versatile
WHAT YOU NEED FOR SUGAR FREE RASPBERRY COMPOTE
- Raspberries: I use frozen instead of fresh raspberries so I always know they'll be ripe. Plus, frozen is usually more cost effective
- Monk fruit: This replaces the sugar in the compote so recipe is entirely sugar-free. My favorites are Whole Earth or Lakanto. You could substitute with a half cup sugar if you don't have any monk fruit, but it won't be sugar free.
- Orange juice: This is a personal preference, I love orange and raspberry together, but you could use lemon juice in it's place.
HOW TO MAKE THIS HEALTHY RASPBERRY COMPOTE
- In a medium saucepan combine frozen raspberries, monk fruit, orange juice, and water. Set the stove to medium heat and gently begin to stir everything around with a wooden spoon
- Let this easy fruit compote come to a boil, stirring occasionally, and boil for 10-15 minutes.
- You want a thick sauce that will coat the back of a spoon, but not so thick that it's like a jam because it will thicken more as it cools
- Once desired texture is achieved, turn off the heat, take the pot off, and let it cool completely
There are many different ways to enjoy this delicious, easy raspberry compote. A few of my favorite ways are:
- Over vanilla ice cream
- A raspberry filling for a chocolate cake
- To make fresh raspberry buttercream
- Over pancakes, French toast, or waffles
- As part of a healthy breakfast on peanut butter toast or over oatmeal
- Make a yogurt parfait with fresh fruit, the compote, and granola
- Spread some on homemade s'mores
WHAT'S THE DIFFERENCE BETWEEN RASPBERRY COULIS AND COMPOTE?
There's quite a few differences between a compote and a coulis. This main difference is that a compote is fresh or frozen fruit that's cooked down with citrus and sugar while a coulis is a sweetened, strained fruit puree. It really comes down to the texture, a compote will have the raspberry seeds and be chunkier, while a coulis is seedless and more of a smooth sauce.
HOW LONG DOES A COMPOTE LAST?
If stored in an airtight container in the fridge, it will last for 7-10 days. You'll just want to make sure the compote is fully cooled before storing it in the container.
- Read the entire recipe first
- Substitute lemon or lime juice for the orange juice
- A ½ teaspoon of vanilla extract would make a great addition
- You want the liquid of the compote to coat the back of a spoon, but don't boil too much or you'll end up just a jam like texture
- Store any leftovers in an airtight container in the fridge for up to a week
- Do I have to use frozen raspberries? No, you don't. You can use fresh berries, but I just find the frozen to be more convenient and cost effective.
- What do you use fruit compote for? There's tons of ways to use it! I listed a few above in the post, but it's also something great just to have on hand for quick, easy snacks, desserts, or breakfasts.
- Can I use other kinds of berries? This recipe is specifically designed for raspberries, but you may be able to substitute them with frozen blackberries. (I can't guarantee anything though.) I already have a recipe for peach compote if that would interest you!
Did you make this easy raspberry compote recipe? If you did, I would greatly appreciate you leaving a comment and star rating down below. Additionally, you can also follow me on Instagram @coleinthekitchen and tag me if you make this or any other of my healthy recipes.Print
Sugar Free Raspberry Compote
Quick, easy, and delicious, this sugar free raspberry compote is a recipe you'll want to keep on hand. It's great on pancakes, oatmeal, or even as a cake filling!
- Prep Time: 2 Minutes
- Cook Time: 10 Minutes
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
- 2 cups Frozen Raspberries
- ½ cup Monk Fruit
- ½ cup Water
- 2 Tablespoons Orange Juice (fresh squeezed if possible)
- In a medium saucepan combine frozen raspberries, monk fruit, water, and orange juice. Set the pot on the stove and turn to medium heat.
- Gently begin to stir everything around with a wooden spoon and bring to a boil
- Once boiling, let it cook for 10-15 minutes, stirring occasionally so the bottom doesn't burn
- You want the liquid to coat the back of a spoon, but be careful not to boil too much or you'll end up with more of a jam
- Once your desired texture is achieved, turn off the heat, take the pot off the stove, and let it cool completely. The compote will thicken as it cools.
- Frozen raspberries are more convenient and cost effective
- Use fresh squeezed orange juice if possible
- Substitute lemon or lime juice if desired
- Add ½ teaspoon of vanilla extract
- Compote will thicken as it cools so don't over cook
- Store any leftovers in an airtight container in the fridge
Keywords: sugar free compote, raspberry compote, healthy raspberry cake filling