This delicious, quick and easy raspberry compote is made using frozen or fresh raspberries and without cornstarch! This raspberry compote is naturally sweetened using pure maple syrup and is the perfect topping for many healthy breakfasts or your favorite desserts.
Raspberry compote is a homemade raspberry sauce that is similar to a raspberry coulis. It is the perfect accompaniment to my Overnight Oats (without milk) or my Peanut Butter Chocolate Overnight Oats.
It is also the perfect sauce to use for topping French toast or a cake filling for chocolate cake or angel food cake. Or use it as a dessert sauce on special occasions to top vanilla ice cream or pudding. There is literally SO many different ways you can use this easy recipe!
Why You'll Love This Recipe
This easy raspberry sauce recipe is:
- easy to make requiring minimal equipment (no food processor required!)
- a delicious addition to overnight oats, Greek yogurt parfait, ice cream, french toast or cake.
- made using maple syrup and without corn flour, this recipe has little sugar and low carbs.
- use for recipes that call for a raspberry filling.
Ingredients Notes and Substitutions
This recipes is based on easy to find, simple ingredients. You will need:
- Raspberries - if it's raspberry season and raspberries are reasonably priced you can use fresh raspberries. Otherwise frozen berries work just as well!
- Pure maple syrup - pure maple syrup (not maple flavoured syrup!) is the best sweetener to use as it dissolves easily into the raspberry mixture and is unrefined. You could also use honey. Brown sugar or coconut sugar would work well but they would result in a darker coloured and slightly brownish raspberry compote.
See the recipe card at the bottom of this post for quantities.
Step 1: Simmer. Add the raspberries to a medium saucepan along with the water and maple syrup on a medium heat. Bring to a simmer, stirring occasionally.
Step 2: Thicken. Once the berries have all defrosted and are starting to break down, continue to stir and break up the berries with the back of a spoon. Simmer until the mixture starts to thicken. If you're not adding a thickener like corn starch, the simple raspberry sauce will thicken more once it's cooled down due to the natural sugars. Once the sauce is to your liking, turn off the heat and allow to cool to room temperature.
Optional: For those that prefer a seedless sauce, transfer compote to a fine mesh sieve atop a bowl. Use a spoon to push the compote through. My personal preference is to keep the seeds in as I like the texture but this is completely up to you!
Store this delicious compote in an airtight container or glass jar in the fridge for up to 5 days.
To freeze, spoon the compote into ice cube trays and freeze covered. Once frozen pop out into an airtight container or freezer bag for easy use.
What is Compote?
Compote is a fruit sauce and is a great way to use overripe or excess fruits. Frozen or fresh berries are usually used whole, while other fresh fruits such as peaches or mango is better of diced.
The fruit is added to a pan along with water and a sweetener (often white sugar but I prefer to use maple syrup as a natural sweetener). It is then simmered until the fruit is soft and breaking down and the sauce is reducing and thickening.
Here are some variations that you can make to this fresh raspberry sauce:
- lemon - add a squeeze of fresh lemon juice to the mixture before cooking. You could also use orange juice or lemon zest here.
- smooth sauce - blend in an immersion blender or food processor at room temperature until you reach your desired consistency.
- thicker sauce - you may wish to thicken the sauce using corn flour or tapioca. To do this, remove some of the liquid from the pan during cooking and add a tablespoon of corn flour, whisk straight away to create a cornstarch slurry before returning to the pan and stirring through. The sauce will then thicken as it cooks. Stir continually on a medium-low heat so as not to burn the sauce.
- vanilla - add a few teaspoons of vanilla extract to the sauce while cooking.
How to Use Raspberry Compote
Below are some of my favorite serving suggestions for this raspberry compote.
- top waffles, pancakes or French toast.
- layer with overnight oats.
- layer with yoghurt and granola to make a breakfast parfait.
- spread between layers of cake.
- use to top ice cream.
Coulis is a slightly thicker sauce that has been pureed and strained. Compote is fresh or frozen fruit cooked in a sweet syrup.
Compote is fresh or frozen fruit cooked in a sweet syrup. Jam is fruit cooked in sugar syrup until it reaches jelling or setting point due to added pectin or pectin that is naturally occurring in the fruit.
Fresh, frozen or dried fruit along with water and sugar or another sweetener of choice such as maple syrup or honey.
- Medium saucepan or small saucepan
- Measuring Cups and Spoons
- Wooden Spoon
- Airtight container
- 2 cups raspberries frozen or fresh
- ⅓ cup water
- 2 tablespoons pure maple syrup
- Add the raspberries, maple syrup and water to a saucepan. Stir to combine and bring to a medium hit.
- Stir the mixture frequently to break up the raspberries. Simmer for around 15 minutes or until the liquid begins to reduce.
- Turn off the heat and allow the berry compote to reduce to room temperature before transferring to an airtight container. Store in the fridge for up to 5 days.