Easy Raspberry Compote


muffin 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 


1. 2 cups fresh raspberrie 2. 1/2 cup granulated sugar (adjust to taste) 3. 1 tablespoon fresh lemon juice 4. 1 teaspoon cornstarch (optional, for thickening) 5. 1/4 cup water



– Rinse the raspberries under cold water and gently pat them dry with a paper towel. Remove any stems or leaves.


Step 1

– In a medium-sized saucepan, combine the fresh raspberries, granulated sugar, and fresh lemon juice. If you prefer a thicker compote, add the cornstarch as well.


Step 2

Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.


Step 3

– Place the saucepan on the stove over medium heat. Stir the mixture gently to combine the ingredients. Allow the raspberries to simmer for about 10-15 minutes, or until they break down and the compote thickens to your desired consistency.


Step 4

– Once the raspberry compote reaches the desired thickness, remove the saucepan from the heat and let it cool slightly. The compote will continue to thicken as it cools. Serve the compote warm or at room temperature over desserts like ice cream, yogurt, pancakes, or waffles.


Step 5

Also Check Blueberry Compote