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Try it: Follow these easy steps for how to make your compote, then scroll down to the recipe card for the full recipe, including measurements and the method. 1: Add the raspberries to a heavy saucepan with sugar, water and lemon juice. Bring to a boil. 2: Simmer the compote for 10 minutes until it starts to thicken.
Combine raspberries, sugar and lemon juice in a saucepan. Place over a medium low heat, stirring until the mixture comes to a simmer. Simmer for 6-8 minutes or until the fruit softens and the liquid reduces slightly.
The nice thing about raspberry compote is that you can use frozen berries, and the flavor is just as good as with fresh! Sauces and jams are a great place to use frozen berries, which still retain all the nutrients of fresh berries. Because we originally made this in the middle of winter, we used frozen berries.
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.
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