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–+ servings
close-up of raspberry compote in a glass jar

Raspberry Compote

Author Erin Dooner
Course Breakfast, Dessert
Cuisine American
Servings 8
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour

Ingredients

  • 2 cups (240 grams) fresh or frozen raspberries
  • 1/4 cup (80 grams) maple syrup or 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons water plus more if needed, though it's unlikely

Instructions

  • Add raspberries and sweetener to a small saucepan over medium heat.
    2 cups (240 grams) fresh or frozen raspberries, 1/4 cup (80 grams) maple syrup
  • Stir and cook until raspberries break down and the mixture starts to simmer, about 5–8 minutes.
  • Add vanilla and lemon juice.
    1 teaspoon vanilla extract, 2 teaspoons lemon juice
  • If needed, stir in cornstarch slurry and simmer for 1 minute more.
    2 teaspoons cornstarch mixed with 2 teaspoons water
  • Let cool before using in the bowl. Stores well in the fridge for up to 4 days and can also be frozen for up to 2 months.

Notes

  • This recipe yields 270–300 grams, or about 1 to 1 1/3 cups. It depends on how long you cook it.
  • Nutritional info calculated with maple syrup and based on 2 tablespoons per serving for a 1-cup batch, or 2 tablespoons + 2 teaspoons per serving for a 1 1/3-cup batch.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Serving: 2 tablespoonsCalories: 46.2kcalCarbohydrates: 10.9gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1.3mgPotassium: 69.8mgFiber: 2gSugar: 7.4gVitamin A: 10IUVitamin C: 8.3mgCalcium: 18.5mgIron: 0.2mgNet Carbs: 9
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