Ingredients
Scale
- 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
- Place raspberries and sweetener into a small saucepan over medium heat.
- Stir frequently and cook until raspberries soften and the mixture begins to simmer, about 5–8 minutes.
- Mix in vanilla extract and lemon juice once raspberries have broken down.
- If necessary, add cornstarch slurry and let simmer for an additional minute.
- Allow the compote to cool before using. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This compote is versatile and can be used on pancakes, waffles, or yogurt.
Adjust sweetness according to taste; add more maple syrup or sugar if desired.
For a thicker consistency, add more cornstarch slurry as needed.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg