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Compote in a mason jar on a plate, with spoon and fresh raspberries and leaves.
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5 from 1 vote

Raspberry Compote

This easy raspberry compote is fresh, tangy and delicious. It's easy to make with just three ingredients and perfect over ice cream, cheesecake or pavlova, yum!
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: compote, condiment, coulis, sauce, sweet sauce
Cuisine: Australian
Keyword: Raspberry coulis, Raspberry sauce, Raspberry topping
Servings: 1 & ½ cups compote, approx.


  • 3 cups (1lbs/450gms) raspberries
  • ¼ - ½ cup cup (55 - 110gms) white sugar (depending how sweet your raspberries are)
  • 1 & ½ tablespoons fresh lime juice


  • Slice and juice the lime.
  • Add the raspberries, ¼ cup sugar and lime juice to a small pot. Heat on medium, gently stirring occasionally, until the raspberries are defrosted (if using frozen). Continu to heat untill the sugar is mix in it start to bubble.
  • Taste the sauce and add more sugar if needed.
  • Reduce to low heat and cook for a further fifteen to twenty minutes. stirring gently occasionally.
  • If serving warm server immediatly. Other wise remove from heat and allow to cool. Tranfer to a heat proof container and chill in fridge untill needed. The compote will thicken more as it cools.


  • This recipe makes a chunky sauce.  If you want a smoother sauce you can stir it more when cooking to break down the raspberries more, or strain once cooled for a seedless sauce.
  • Raspberries can vary in their sweetness.  Fresh raspberries are generally sweeter than frozen raspberries.  I recommend starting with ¼ cup sugar, taste the compote, then gradually add more if the compote is to tart for you.  I used frozen raspberries and use ¼ cup plus 2 tablespoons sugar (85gms) in this compote