Erin’s Recipe Rundown
Texture: Thick, yet spoonable.
Taste: Bright fruit flavor with just the right amount of sweetness. Option to add a burst of tartness too!
Ease: 3 ingredients + 10 minutes = one super simple recipe!
Top Tips: Fresh raspberries are my top pick for the best flavor, but this recipe works well with frozen raspberries too!
Would I make this again? Absolutely! Not only is this raspberry compote a quick and easy recipe, it’s also so versatile. It goes with so many dishes and flavor combinations!
xoxo erin
This post was originally published in May 2022. It was updated with new photos and instructions in May 2025.
If you love fresh raspberries, this easy raspberry compote is the perfect new recipe to try! A cross between jam and syrup, this thick raspberry sauce pairs well with your favorite breakfast foods and decadent desserts. And it only takes 10 minutes!
Plus, it keeps well for up to 1 week making it a great make-ahead option for home use and also a fun treat to share with others!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Raspberry Compote
- Make-Ahead/Storage/Freezing Instructions
- Can this raspberry compote be made with frozen berries?
- Can this raspberry compote be made vegan?
- What other flavor can I add to this compote?
- What to Serve with Raspberry Compote
- More Fruit Topping Recipes
- Easy Raspberry Compote (3 Ingredients!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this raspberry compote. Jump to the recipe card below for the exact measurements
- Raspberries: I prefer to use fresh raspberries, especially if they are in season, to get the brightest, freshest flavor! Frozen raspberries work well too.
- Honey: I like to use regular or raw honey to sweeten this compote, but granulated sugar, agave, and maple syrup are other great options. You can even skip the sweetener altogether!
You also might like this gluten-free raspberry crumb bar or gluten-free raspberry pretzel salad!
How to Make Raspberry Compote
Here’s an overview of how to make this compote. You can jump to the recipe for the full instructions!
- In a small saucepan: Over medium heat, stir the raspberries and honey together. Try to gently mash the raspberries as you stir to break them up. Cook the mixture until it’s thick and bubbling (5-7 minutes).
- Remove from heat: Let the compote cool completely. It will thicken more as it cools so don’t worry if it doesn’t seem quite thick enough at first! Once it’s cooled, add it to your favorite dishes or store it for later use.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This compote is a great make-ahead recipe since it can be made up to 1 week in advance!
To Store: Let it cool completely, then store the compote in an airtight container in the fridge for up to 1 week. Stir before using.
To Freeze: Let it cool completely, then transfer to a freezer-safe airtight container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight and stir before using.
Can this raspberry compote be made with frozen berries?
This compote can be made with frozen raspberries, if you don’t have any fresh raspberries on hand! Just increase the cooking time in step 3 by 2-3 minutes.
Can this raspberry compote be made vegan?
Yes! If you want to make the compote vegan, feel free to swap the honey for another sweetener like granulated sugar, agave, or maple syrup.
What other flavor can I add to this compote?
You can add lemon juice or lemon zest to add a little tartness or mix in vanilla for a little extra sweetness!
What to Serve with Raspberry Compote
This compote can be served as a fruit topping or filling with so many different dishes! Here are some ideas:
- Yogurt parfait (Try it layered with yogurt, fresh raspberries, and gluten-free granola)
- Pancakes (Try it on top of these gluten-free pancakes or oat flour pancakes)
- Waffles (Try it with these gluten-free waffles, buckwheat waffles or oat waffles)
- Scones (Try it alongside these gluten-free scones)
- French toast
- German pancakes (Try it with this gluten-free Dutch baby recipe)
- Crepes (Try it with this recipe for buckwheat crepes)
- Cheesecake (Try it on top of this gluten-free cheesecake)
- Raspberry cake filling (Try it in between layers of this gluten-free vanilla cake)
- In raspberry cake batter
- In raspberry muffins (Try it with this gluten-free muffin recipe)
- On chocolate desserts (Try it on this flourless chocolate torte)
- Ice cream (Try it as a topping on this banana split)
- Raspberry crisp
- In drinks (Try it mixed it into this homemade lemonade)
More Fruit Topping Recipes
Easy Raspberry Compote (3 Ingredients!)
Ingredients
- 18 ounces (510g) fresh raspberries 3 standard packages
- 3 tablespoons honey
- 1 tablespoon lemon juice optional for some tartness
Instructions
- Add the raspberries and honey (and lemon juice if using) to a small saucepan set over medium heat.
- Stir the raspberries and honey together, gently mashing the raspberries as you stir.
- Cook the berry mixture for 5-7 minutes, or until it is bubbling and thick.
- Remove the pan from the heat and allow the compote to cool completely before storing in an airtight container. The compote will thicken as it cools.
