Homemade Raspberry Compote
- Gracefully Flavoured
- Feb 17
- 1 min read
This super simple, quick recipe will only take around 20 minutes to make but can be used for so many things! Use as a filling to my Lemon & Raspberry Compote Cupcakes, spread onto a slice of toast, add to your waffles, or add to your favourite overnight oats! A bonus to this recipe is that it's one of my "Endometriosis Friendly" recipes, so if you're like me and need to keep the refined sugar to a minimum, then this is a great jam (or jelly for our US friends) replacement!
Total Time
20 minutes
Servings
10
Ingredients List
For the compote
180g fresh or frozen raspberries
2 tablespoons lemon juice
1.5 tablespoons maple syrup
2 tablespoons water
Method
Place the raspberries, lemon juice, maple syrup and water in a saucepan and slowly bring to a boil. Continue to stir to ensure your mixture doesn't burn.
Reduce the heat to a simmer and allow the mixture to thicken for up to 10 minutes.
Serve warm or store in an airtight container, in the fridge, for up to 5 days.
Enjoy!
Equipment List
Nutrition Section (approx. per serving)
Calories: 53
Protein: 0g
Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Nutrition information is automatically calculated and should only be used as an approximation.
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