Raspberry Compote

Raspberry Compote is a truly quick and easy recipe with just three simple ingredients. This tasty compote is a perfect way to preserve the delicate flavor of fresh raspberries.

a white bowl with raspberry compote on a white surface.

Raspberries are wonderful when they’re fresh, but we all know they are very quick to soften and mold, even in the refrigerator. If you have raspberries that you won’t use within a day or two you can freeze them, or you can cook them into a compote.

Making compote is a quick and easy way to preserve raspberries that doesn’t involve canning, pectin or any complicated procedures.

What’s the difference between fruit compote, preserves, jam and jelly?

  • A compote is just fresh or dried fruit lightly cooked in a sugar syrup. Cooking the fruit and adding sugar helps to preserve it for a relatively short period of time. It should be consumed within a few days.
  • Preserves have more sugar than compote so they keep longer, especially if you seal them in canning jars. Preserves are usually made with little or no added pectin so the texture is softer than a jam.
  • Jams have a fairly high sugar content so they keep for quite a long time, especially if frozen or canned. Jams are made with more pectin than preserves so they are thicker and work nicely as a spread.
  • Jellies are similar to jams except there are no chunks of fruit in a jelly.


ingredients for raspberry compote in glass bowls on a white surface.

Ingredient Notes

  • Raspberries – Use fresh raspberries. Frozen raspberries do not work well for making compote since they’re already broken down from freezing. You can also mix in strawberries or blueberries for a mixed berry compote.
  • Sugar – There’s just a hint of sugar in this compote. You can increase the amount of sugar up to 4 oz if you want a sweeter compote.

How to make Raspberry Compote

See the recipe card for detailed measurements and instructions.

A small pot with water and sugar. Raspberries added to the pot.
  • In a saucepan, combine the water and sugar. Bring the syrup to a boil.
  • Add the raspberries to the syrup.
a pot with raspberries in syrup. Raspberries pouring into a glass bowl.
  • Cook until the raspberries begin to break down but some of the berries are still intact.
  • Transfer the compote to a clean bowl.
A glass bowl full of raspberry compote. Closeup of whole raspberries in bowl.
  • Allow the compote to cool to room temperature.
  • Store in the refrigerator until serving.

How to serve Raspberry Compote

A glass bowl with yogurt and raspberry compote. A slice of bread topped with raspberry compote on a plate.
  • A dollop of raspberry compote is a nice topping for yogurt or ice cream.
  • Serve compote in a small dessert bowl topped with sweetened whipped cream.
  • Drizzle it over pound cake or sponge cake.
  • Spread it on toast with cream cheese or butter.
  • Mix it into a cocktail for a jolt of fresh flavor.
  • Whip it into heavy cream or buttercream to make a delicious cake filling or frosting.


Raspberry compote will keep in the refrigerator for about 1 week and can be frozen for 2-3 months. After freezing any whole berries might break down.

More fruit preserve recipes

More recipes that use raspberries

a jar full of raspberry compote with a spoon in it.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a bowl of raspberry compote with a spoon.
Print Recipe
5 from 2 reviews

Raspberry Compote Recipe

Raspberry Compote is a truly quick and easy recipe with just three simple ingredients. This tasty compote is a perfect way to preserve the delicate flavor of fresh raspberries. This recipe makes 2 cups of compote.
Prep Time10 minutes
Bake Time5 minutes
8 Servings
Save Recipe


  • 2 oz granulated sugar (¼ cup, adjust to taste up to 4 oz)
  • 2 oz water (¼ cup)
  • 16 oz raspberries


  • In a saucepan, combine 2 oz granulated sugar and 2 oz water. Cook over medium high heat until the syrup begin to boil. Add 16 oz raspberries and reduce the heat to medium. Bring the syrup back to a simmer and cook for 3-4 minutes until the berries are soft but some are still intact.
  • Immediately pour the compote into a clean bowl. Taste the compote and add more sugar at this point, if desired.
  • Cool to room temperature. Use right away or refrigerate until serving.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


Serving: 1serving | Calories: 57kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 37mg | Potassium: 86mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 0.4mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Wonderfully tart and sweet. Thank you for sharing your expertise!!! Would this be good with a splash of fresh citrus juice or a liqueur like Chambord? I don’t know if it’s necessary. It seems like I automatically add a splash of lemon into desserts made with fruit without even thinking.

    1. Hi Sarah, I did make this using Kirshwasser and it was tasty. Any citrus or liquor would be fine. Just use it in place of some or all of the water.