Raspberry Compote
Use fresh or frozen raspberries to make a delicious homemade Raspberry Compote. This easy recipe makes the perfect ice cream topping.
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.
Notes
Adjust the sugar to taste: Taste the raspberries before cooking to see if you'll need more or less sugar.
To Store: Keep for up to 7 days in the fridge in an airtight mason or preserving jar. Can be frozen for up to 2 months in an airtight container as well.
You can strain out the seeds if you prefer using a sieve. You'll end up with a smooth raspberry sauce.