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Homemade Fresh Raspberry Compote

A thick, glossy, and vibrant homemade fresh raspberry sauce perfect for topping pancakes, cheesecakes, and ice cream.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Sauce
Cuisine: American, French, Summer
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Compote Ingredients
  • 4 cups fresh raspberries rinsed and patted dry
  • 0.33 cup granulated sugar adjust to taste
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract pure

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • Glass mason jar for storage
  • Colander

Method
 

  1. Gently rinse the fresh raspberries under cold water and pat them completely dry. Place them into a medium-sized, heavy-bottomed saucepan.
  2. Add the granulated sugar and freshly squeezed lemon juice to the saucepan. Toss gently to coat the berries and let sit for 5 minutes.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil.
  4. Reduce the heat to medium-low and let simmer for 10 to 15 minutes, mashing half the berries with the back of a spoon as it cooks.
  5. Remove from heat once the sauce has thickened to a syrupy consistency. Stir in the pure vanilla extract.
  6. Allow the compote to cool in the pan for 10 minutes before serving warm, or transfer to a jar and chill completely.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. If using frozen berries, simmer for an additional 5 minutes.