A delightful and simple sauce, this fresh raspberry compote can be made anytime of year using fresh or frozen berries. It is perfect for topping overnight oats, chia pudding and porridge. Use to top pancakes, waffles or French toast or spread between layers of cake.
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.
Notes
Storage
Store in an airtight container in the fridge for up to 5 days.Spoon into ice cube trays and cover to freeze. Once frozen, pop cubes out into an airtight container or freezer bags and place back in the freezer until ready to use.