Close up of a jar of thick raspberry compote next to a stack of pancakes to spoon it onto.
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5 from 14 votes

Raspberry Compote

You only need 3 ingredients and 15 minutes for this versatile raspberry compote. Use it to jazz up pancakes, waffles, French toast, cakes, muffins, yogurt and more!
Cook Time15 mins
Total Time15 mins
Course: Dips and Spreads
Cuisine: American, International
Servings: 10
Calories: 20kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $4



  • 2 cups (200g) raspberries fresh or frozen
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp water


  • Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
  • Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
  • Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).



  • Store in a sterilised jar in the fridge for up to 5 days
  • Freezable (up to 2 months)
  • Sterilise the jar by running it through the dishwasher, or boiling it for 10 minutes


Calories: 20kcal | Carbohydrates: 4g | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 5.9mg | Calcium: 5mg | Iron: 0.1mg