Raspberry Compote
Ingredients:
- 340 g (2 cups) fresh or frozen raspberries
- 50 g (1/4 cup) granulated sugar or maple syrup
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) water, if needed
- Pinch of salt
- 1 tsp cornstarch mixed with 1 tbsp water, for a thicker compote (optional)
Equipments:
- Small saucepan
- Wooden spoon
Nutrition:
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Mash some berries as they cook — lightly mashing a portion of the raspberries with the back of a spoon thickens the compote naturally while leaving some whole berries for texture.
Taste and adjust sweetness early — raspberries vary in tartness, so taste after a few minutes of simmering and add more sugar if needed.
Instructions:
- Combine the ingredients. Combine the raspberries, sugar, lemon juice, and water in a small saucepan over medium heat.
- Simmer. Bring to a gentle simmer, stirring occasionally and mashing some of the berries with the back of a spoon, until the mixture thickens slightly, about 8-10 minutes.
- Thicken (optional). For an extra-thick compote, stir in the cornstarch slurry and simmer for 1-2 more minutes until glossy and thickened.
- Cool and serve. Remove from heat and let cool slightly. Serve warm or chilled over pancakes, waffles, oatmeal, or yogurt.
Common Mistakes: Cooking on too high heat — raspberries can scorch quickly; keep the heat at a gentle simmer, not a rolling boil.
Storage: Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
Swaps: Swap raspberries for blackberries, strawberries, or blueberries using the same method. Maple syrup or agave can replace granulated sugar for a less refined option.
Tips: Frozen raspberries work just as well as fresh and don't need thawing first. Strain the compote through a fine mesh sieve for a completely smooth, seedless sauce.
Raspberries — the star of the compote, breaking down into a naturally thick, jammy sauce as they cook.
Sugar or maple syrup — balances the tartness of the raspberries; the exact amount can be adjusted to taste.
Lemon juice — brightens the flavor and helps balance the sweetness.
Cornstarch (optional) — gives the compote a glossier, thicker consistency if you prefer it less saucy.
Raspberry Compote
Ingredients:
- 340 g (2 cups) fresh or frozen raspberries
- 50 g (1/4 cup) granulated sugar or maple syrup
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) water, if needed
- Pinch of salt
- 1 tsp cornstarch mixed with 1 tbsp water, for a thicker compote (optional)
Equipments:
- Small saucepan
- Wooden spoon
Features:
Why These Ingredients:
Raspberries — the star of the compote, breaking down into a naturally thick, jammy sauce as they cook.
Sugar or maple syrup — balances the tartness of the raspberries; the exact amount can be adjusted to taste.
Lemon juice — brightens the flavor and helps balance the sweetness.
Cornstarch (optional) — gives the compote a glossier, thicker consistency if you prefer it less saucy.
Prep:
Mash some berries as they cook — lightly mashing a portion of the raspberries with the back of a spoon thickens the compote naturally while leaving some whole berries for texture.
Taste and adjust sweetness early — raspberries vary in tartness, so taste after a few minutes of simmering and add more sugar if needed.
Instructions:
- Combine the ingredients. Combine the raspberries, sugar, lemon juice, and water in a small saucepan over medium heat.
- Simmer. Bring to a gentle simmer, stirring occasionally and mashing some of the berries with the back of a spoon, until the mixture thickens slightly, about 8-10 minutes.
- Thicken (optional). For an extra-thick compote, stir in the cornstarch slurry and simmer for 1-2 more minutes until glossy and thickened.
- Cool and serve. Remove from heat and let cool slightly. Serve warm or chilled over pancakes, waffles, oatmeal, or yogurt.
