Raspberry Compote
Use fresh or frozen raspberries to make a delicious homemade Raspberry Compote ice cream topping!
This simple recipe only requires three ingredients, and it will be ready in just 15 minutes, with minimal prep work.
Raspberry compote is naturally gluten-free, dairy-free, nut-free, and vegan.
I just love making fresh raspberry compote to use as an ice cream topping! It’s wonderful when spooned over either vanilla or chocolate ice cream, or added to lime sorbet.
You don’t have to stop at ice cream though! Raspberry compote can be used to fill cupcakes, spread between cake layers, or add some fresh berry flavor to your morning toast or oatmeal.
If you’re a fan of raspberries, you must try making my fresh raspberry ice cream or black raspberry ice cream recipes too!
What’s The Difference Between a Compote and a Jam?
Jam, Jelly, Compote – they’re all just fruit spreads, right?
Yes, but there are distinct differences between these different types of fruit preparations. Here’s a quick run-down:
Jelly is made by mixing fruit juice (without any pulp or pieces of fruit) with sugar, and then boiling it to make a thick syrupy, moldable spread. Sometimes pectin is added to aid in that process.
Jam, on the other hand, is made with fruit that is chopped up or crushed and then cooked with sugar (and again sometimes pectin) until the fruit breaks down and the mixture is thick and spreadable.
Today we’re talking about compote though! While jams and jellies are ways to preserve fruit for long periods of time, compote is typically prepared and enjoyed fresh.
Fruit is cooked with sugar syrup in a way that usually leaves the fruit or fruit pieces intact, creating a chunky mixture.
You can make raspberry compote in small batches, so it’s a great way to use up fruit that needs to be used right away. If you love blueberries, you’ll want to make this blueberry compote next.
Why You’re Going to Love this Recipe for Raspberry Compote
Minimal Ingredients – You only need 3 ingredients to make this tasty ice cream topping!
Better than Store Bought – Any compote that you buy at the store will be preserved in a jar, making it automatically less delicious than this freshly made raspberry compote.
You’ll probably also notice that compotes aren’t something that you see at the grocery store often. This is because the spread is most common in Europe and less so in the United States, so when you do find it, it’s often imported and expensive.
15-Minute Ice Cream Topping Recipe – It takes just a few minutes to mix these simple ingredients together and heat them up on the stove. Let the mixture boil until it thickens and you’re done!
Easy to Make Ahead – You can make raspberry compote and store it in the refrigerator for up to a week or so.
If you’re looking for a delicious and unique ice cream topping, go get our recipe for caramelized bananas next.
Ingredients in Homemade Raspberry Compote
Raspberries – You can use fresh raspberries to make the compote, and the recipe works just as well with frozen berries too. If you’re using frozen raspberries, let them thaw first.
Sugar – Granulated sugar is my preferred sweetener for making fresh raspberry compote. You can add more sugar if your berries seem particularly tart.
Lemon Juice – Use fresh lemon juice (not bottled) for the best flavor.
How to Make Raspberry Compote from Scratch
This raspberry compote sauce recipe is incredibly simple, just add the ingredients to the pan and heat them up!
- Add the raspberries, sugar, and lemon juice to a small sauce pot. Heat over medium heat, stirring occasionally, until the sugar is melted and the compote starts to bubble.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Remove the compote from heat and allow it to cool to room temperature. Store in a container in the refrigerator. The compote will be runny but it will thicken when it chills.
For the complete list of ingredients and instructions, please see the recipe below.
How to Store Homemade Raspberry Compote
Homemade raspberry sauce will stay fresh in the fridge for 5-7 days. I like to keep mine in a glass mason jar, but any type of airtight container will work just fine.
After you’ve cooked the compote, let it cool down to room temperature before putting it in the fridge.
How to Reheat Homemade Raspberry Compote
You can enjoy raspberry compote straight from the fridge, or slightly warmed.
Add the compote to a small saucepan and heat over low heat, or use the microwave and heat at 15-second increments until warmed through.
Tips for Making This Raspberry Compote Recipe
Use quality ingredients – When making homemade ice cream toppings, you’ll want to make sure you are using high-quality ingredients for the best outcome.
Don’t skimp on the sugar – Raspberries are sweet, but not sweet enough to be an ice cream topping on their own. The amount of sugar in this recipe is perfect, and you can even add more if your berries are particularly tart.
Don’t want the seeds? Press the finished compote through a fine mesh sieve to create a smooth raspberry sauce.
Can I Use Other Berries?
Yes, you can swap out the raspberries for strawberries, blackberries, blueberries, or a combination of multiple berries. Mixed berry compote is another favorite of mine.
Ways to Use Raspberry Compote
There are so many delicious ways to enjoy this sweet fruit sauce!
- Spooned over ice cream (of course that’s my first suggestion!)
- Spread on toast, English muffins, or a bagel with cream cheese
- Top a cheesecake
- Mixed into yogurt or cottage cheese
- On pancakes, waffles, or french toast
- As a filling for crepes
- As a filling for cupcakes or muffins
- Blend it into a vegan milkshake or smoothie
Raspberry Compote Recipe Variations
If you’re feeling creative, try mixing in one or two of these flavor enhancers:
- ground cinnamon
- ground nutmeg
- vanilla extract
- almond extract
- orange or lemon zest
- fresh herbs such as mint, sage, or basil
- rum, gin, or liqueurs (for an adults-only version)
Homemade Ice Cream Recipes
These are all ice cream flavors that you can make at home in your ice cream maker, and they will all be amazing topped with your fresh, homemade raspberry sauce.
You can also swirl raspberry compote directly into any homemade ice cream recipe! Simply pour it into the loaf pan with the soft, just-churned ice cream. Swirl with a knife before freezing solid.
Our Favorite Ice Cream Making Tools:
- Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
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Raspberry Compote
Ingredients
- 4 cups fresh or frozen raspberries thawed
- 1/2 cup sugar or more if the raspberries are tart
- 2 tablespoons fresh lemon juice
Instructions
- Add the raspberries, sugar and lemon juice to a small sauce pot. Heat over medium heat, stirring occasionally, until the sugar is melted and the compote starts to bubble.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Remove the compote from heat and allow it to cool to room temperature. Store in a container in the refrigerator. The compote will be runny but it will thicken when it chills.
