Raspberry Citrus Compote Recipes

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

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.

RASPBERRY CITRUS COMPOTE

Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
1 package (10 ounces) frozen unsweetened raspberries, thawed
3 large navel oranges, peeled and sectioned
2 medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.

RASPBERRY CITRUS COMPOTE

Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each.

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup sugar
4 ½ teaspoons cornstarch
1 cup water
1 (10 ounce) package frozen unsweetened raspberries, thawed
3 fruit (2-7/8" dia)s large navel oranges, peeled and sectioned
2 medium pear (approx 2-1/2 per lb)s medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 39.9 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.5 g, Protein 1.1 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 31.5 g

STRAWBERRY AND RASPBERRY COMPOTE

Strawberry and Raspberry Compote image

Categories Raspberry Strawberry Simmer

Yield makes enough for 12 cupcakes

Number Of Ingredients 4

Ingredients

1 container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
1/2 cup sugar
1 tablespoon fresh lemon juice
1 container (6 ounces) fresh raspberries

Steps:

Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.

RASPBERRY CHERRY COMPOTE

Raspberry Cherry Compote image

This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency.

Provided by ErinMc

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 6

Ingredients

2 cups raspberries
2 cups cherries, pitted and diced
¼ cup evaporated cane juice
1 tablespoon ground cinnamon
1 tablespoon port wine
¼ cup tapioca flour

Steps:

Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 11.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 5.3 g

CITRUS-CRANBERRY COMPOTE

Citrus-Cranberry Compote image

Provided by Karen DeMasco

Categories Sauce Citrus Dessert Thanksgiving Low Fat Quick & Easy Low Cal Low Sodium Cranberry Orange Fall Chill Healthy Low Cholesterol Bon Appétit Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 orange
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

Steps:

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.
Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

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