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Easy Raspberry Compote Sauce

5 from 3 votes
A jar of homemade raspberry compote sauce on a plate with a spoon.
This easy raspberry compote recipe is sweet, tart, and versatile. Use fresh or frozen raspberries for this 3 ingredient homemade raspberry sauce.
Author: Lindsey Jenkins
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients
 

  • 2 cups raspberries fresh or frozen
  • 2 tablespoons granulated white sugar or organic cane sugar see notes
  • 1 tablespoon lemon juice

Instructions

  • Combine raspberries, lemon juice, and sugar in a small saucepan over medium heat.
  • Once the raspberry mixture comes to a simmer, reduce to medium-low heat and cook for 5 minutes, stirring occasionally until the compote has thickened and easily coats the back of a spoon.
  • Remove from the heat and let cool to room temperature before transferring the thick raspberry sauce to an airtight container (or mason jar). Store in the fridge for up to 10 days.

Notes

This raspberry compote is more tart than sweet as it's typically paired with sweeter foods. Depending on how ripe your raspberries are and how sweet you like things, add more sugar if needed. 

Make It Your Way: Substitutions & Variations

No raspberries? - Use another type of frozen or fresh berries such as strawberry compote, tropical fruit, or stone fruit.
No granulated sugar? - you can also use other sweeteners such as raw honey or maple syrup.
Prefer a thicker compote? - add chia seeds to the raspberry mixture or make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water. Stir into the hot compote.
Make raspberry coulis - puree the sauce and then strain it through a fine mesh sieve to remove the raspberry seeds for a smoother sauce.
Add-ins - vanilla extract, orange juice or orange zest, lemon zest, etc.