This EASY raspberry compote is delicious with anything from waffles and pancakes, to ice cream and cheesecake! It is thick and fruity with a bit of tartness from the fresh raspberries and a hint of sweetness from the honey.

Looking for a fresh raspberry compote recipe made from simple, wholesome ingredients? This recipe is it! Keep reading for all the tips and tricks to make this easy compote.

Raspberry compote in a mason jar on a countertop

If you love fresh raspberries, this easy raspberry compote recipe is the perfect new way to enjoy them.

Like a cross between jam and syrup, this thick raspberry sauce pairs well with all of your favorite breakfast foods and decadent desserts. You can even use it as a raspberry filling in cakes and muffins, or as a simple raspberry sauce topping for angel food cake.

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Why You’ll Love This Recipe

  • Made with simple ingredients
  • Comes together in just a couple of minutes
  • Uses fresh fruit
  • Sweetened with honey

You also might like these recipes for strawberry compote, blueberry compote and apple compote. Check out this full post on how to make fruit compote!

Ingredients You’ll Need

Here are all of the ingredients needed to make this easy fruit compote.

A bowl of fresh raspberries next to a small bowl of honey
  • Fresh raspberries: This is a simple recipe, so be sure to use the best fresh raspberries at peak ripeness. This will make the flavor of the fruit really sing!
  • Honey: I like to use regular honey or raw honey to sweeten this quick raspberry compote. However, you could also use a little sugar, or skip the sweetener!

How to Make Raspberry Compote

Fresh raspberries in a pot, and boiled down raspberries in a pot
  • Add the raspberries and honey to a small saucepan set over medium heat. 
  • Stir the raspberries and honey together, gently mashing the fresh berries 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. The compote will thicken as it cools. 
  • To make a parfait with this delicious topping, layer yogurt (vanilla, plain, greek, non-dairy– up to you), fresh raspberries, and gluten-free granola. Enjoy!

Storage Instructions

Store any leftover raspberry topping in an airtight container (such as a Mason jar) in the fridge for up to 7 days. 

Raspberry compote in a mason jar

What to Serve with Raspberry Compote

This compote can be served as a fruit topping or filling for so many different dishes! Here are a few ideas:

  • Yogurt parfait
  • Pancakes
  • Toast
  • French toast
  • German pancakes
  • Crepes
  • Raspberry cake filling
  • In raspberry cake batter
  • In raspberry muffins
  • Raspberry crisp

We especially love this raspberry topping over gluten-free waffles like these buckwheat waffles or oat waffles. It’s also amazing alongside gluten-free scones or over buckwheat crepes and gluten-free dutch baby!

For dessert it’s amazing over this gluten-free cheesecake.

FAQ

What is the main difference between a berry compote and a berry coulis?

A berry compote and a berry coulis are very similar. A compote is made of fresh fruit that has been cooked down with sugar or honey. A fruit coulis is a seedless compote that has been pureed and strained, creating a smoother sauce.

What is compote used for?

Raspberry compote is a perfect topping for pancakes, toast, French toast, vanilla ice cream, yogurt, and flourless chocolate cake. It can also be mixed into raspberry cake batter, or used in between cake layers.

What can you do with leftover raspberries?

Leftover raspberries can be combined with sugar and cooked down over low heat to make a compote, a raspberry mixture that can be used as a topping for breakfast foods and desserts.

Expert Tips & Tricks

  • Using frozen berries: This compote can be made with frozen raspberries if you don’t have fresh berries on hand! Just increase the cooking time in Step 3 by 2-3 minutes. 
  • Vegan compote: If you want to make this compote vegan, feel free to swap the honey for granulated sugar, agave, or maple syrup.
  • Variations: Feel free to add vanilla, lemon juice, or lemon zest to your compote, if you’d like!
Raspberry compote layered in a jar with yogurt, granola, and fresh raspberries

More Fruit Topping Recipes

I hope you love this recipe as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!

Raspberry compote in a mason jar
5 from 3 votes

Easy Raspberry Compote (3 Ingredients!)

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 2 cups
This EASY raspberry compote is delicious with anything from waffles and pancakes, to ice cream and cheesecake! It is thick and fruity with a bit of tartness from the fresh raspberries and a hint of sweetness from the honey.

Ingredients

  • 18 ounces 3 standard packages fresh raspberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice optional for some tartness

Instructions 

  • Add the raspberries and honey 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. The compote will thicken as it cools.
  • To make a parfait, layer yogurt (vanilla, plain, greek, non-dairy– up to you), raspberry compote, fresh raspberries, and gluten-free granola. Enjoy!
  • Storage: Store any leftover compote in an airtight container in the fridge for up to 7 days.

Notes

  • Using frozen berries: This compote can be made with frozen raspberries if you don’t have fresh berries on hand! Just increase the cooking time in Step 3 by 2-3 minutes. 
  • Vegan compote: If you want to make this compote vegan, feel free to swap the honey for granulated sugar, agave, or maple syrup.
  • Variations: Feel free to add vanilla, lemon juice, or lemon zest to your compote, if you’d like!

Nutrition

Calories: 195kcal | Carbohydrates: 53g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 48mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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