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!
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.
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
- 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 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
- 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
Yes! You can use fresh berries if you prefer.
There's so many ways to use it! You can use as a cake/cupcake filling, serve over waffles or pancakes, or even replace store-bought jelly and make a PB&J.
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.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
- 2 tablespoons monk fruit
- ¼ 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