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Raspberry compote in a mason jar

Meaningful Eats

Easy Raspberry Compote (3 Ingredients!)

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.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups


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


  • 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.


  • 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!


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