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!

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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


- 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
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

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
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.
This recipe is made for raspberries, but check out this strawberry compote or peach compote recipe for more options!
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.
PrintSugar 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
Ingredients
- 2 cups Frozen Raspberries
- 2 tablespoons monk fruit
- ¼ cup Water
- 2 Tablespoons Orange Juice (fresh squeezed if possible)
Instructions
- 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.
Notes
- 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
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