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
- 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