Description
This easy Raspberry Compote is sweet, tangy, and bursting with fresh berry flavor. Perfect for spooning over pancakes, cheesecake, yogurt, or ice cream in just 15 minutes.
Ingredients
- 2 cups frozen raspberries (or fresh)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Place the raspberries, sugar, and lemon juice into a medium saucepan over medium heat. Stir as the mixture heats until the sugar dissolves and everything is well combined.
- Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the juices have thickened slightly.
- For a thinner sauce suitable for ice cream, yogurt, or cheesecake, remove from heat once syrupy. For a thicker compote to use in cakes or fillings, continue simmering until reduced further.
- Stir in the vanilla extract. Pour the compote into a clean jar or container and allow it to cool to room temperature before sealing and storing in the refrigerator.
Notes
- Fresh or frozen raspberries both work well in this recipe.
- Store refrigerated in an airtight container for up to 1 week.
- Delicious over pancakes, waffles, cheesecake, yogurt, oatmeal, or ice cream.
- Reduce the sugar slightly if your raspberries are very sweet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35 kcal
- Sugar: 5 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg
