Easy Raspberry Compote Recipes

RASPBERRY COMPOTE

Raspberry Compote image

This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.

Provided by Chef TanyaW

Categories Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 pint raspberries
1 quart water
1 cup sugar

Steps:

Bring water to boil.
Add raspberries and sugar.
Allow to boil until desired thickness, 25-45 minutes.
If compote is not thick enough and a cornstarch and water slurry.
Serve over ice cream, pancakes, or waffles.
May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

EASY RASPBERRY COMPOTE

Easy Raspberry Compote image

Use this easy raspberry compote recipe in so many ways! Drizzle the sweet tart sauce on cake or ice cream, or swirl into yogurt or oatmeal.

Provided by Sonja Overhiser

Categories Sauce

Time 15m

Number Of Ingredients 5

Ingredients

2 cups raspberries, fresh or frozen
3 to 4 tablespoons pure maple syrup*
1 teaspoon vanilla extract
1 tablespoon Cointreau or other orange liqueur (optional)
1/4 cup water

Steps:

Place the raspberries, maple syrup, vanilla, Cointreau, and water in a saucepan. Heat over medium heat. When it starts to bubble rapidly, stir constantly for 1 to 2 minutes until thickened and the fruit breaks down.
Reduce the heat until raspberries bubble at a low simmer. Cook 10 to 12 minutes until thickened and broken down. Serve warm or refrigerate until serving (store refrigerated up to 1 week).

Nutrition Facts : Calories 55 calories, Sugar 7.9 g, Sodium 1.7 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 11.7 g, Fiber 2.7 g, Protein 0.5 g, Cholesterol 0 mg

QUICK FRUIT COMPOTE

Quick fruit compote image

our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding

Provided by Good Food team

Categories Condiment

Time 15m

Yield Serves 4 (easily multiplied)

Number Of Ingredients 5

Ingredients

500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
1 vanilla pod
1 cinnamon stick
2-3 sprigs of fresh mint or lemon balm

Steps:

If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

CRANBERRY-RASPBERRY COMPOTE

Cranberry-Raspberry Compote image

Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Raspberry Spice Fall Chill Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract

Steps:

Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

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