Raspberry Compote: 3 Ingredients

This raspberry compote is a quick and easy recipe that's great all year round. You only need 3 main ingredients and 15 minutes to make it. This thick raspberry sauce makes a great topping for pancakes, French toast, or even as a cake filling!

Jump to:

• Why You'll Love This Recipe
• What You'll Need For Raspberry Compote
• How To Make Raspberry Compote
• Serving Suggestions
• What's The Difference Between Compote and Coulis?
• Storing and Freezing
• More Compote Recipes
• Expert Tips
• FAQs
• Sugar Free Raspberry Compote

This 15 minute raspberry compote is going to be a recipe you want to keep on hand. It's so easy, quick, and is made with only 3 ingredients in 15 minutes!

You only need frozen raspberries, monk fruit, and orange juice to whip up a batch of this delicious compote.

This thick sauce is great to use on top of pancakes, French toast, or even as a cupcake filling!

Why You'll Love This Recipe

• It's made with just 3 ingredients
• The compote takes 15 minutes to make
• Thanks to the raspberries, it has a great balance of sweet and tart
• You can use either fresh or frozen raspberries
• This is a great sauce to use for breakfast or dessert

What You'll Need For 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 Raspberry Compote

1. 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
2. Let this easy fruit compote come to a boil, stirring occasionally, and boil for 10-15 minutes.
3. 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
4. Once desired texture is achieved, turn off the heat, take the pot off, and let it cool completely

Serving Suggestions

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 Compote and Coulis?

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.

Storing and Freezing

You can store raspberry compote in an airtight container in the fridge for up to 1 week.

Compote can also be frozen in a freezer safe plastic bag or container for up to 2 months.

More Compote Recipes

• Strawberry compote
• Peach compote

Expert Tips

• Substitute the orange juice with lemon or lime juice
• Add ½ teaspoon of vanilla extract to add more flavor
• The compote is done when it's thick enough to coat the back of a spoon
• You can make this with fresh or frozen raspberries

FAQs

Did you make this easy raspberry compote? 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.

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