This raspberry sauce is so simple and, as far as sweet compotes go, really healthy – no sugar added, just a couple of tablespoons of maple syrup. All you need is a bag of frozen berries, which I left in the fridge overnight to defrost and 2 tablespoons of glistening maple syrup. Job done.
Uses for Berry Compote
You could use this for so many things. Here are a few ideas
- Pour over yoghurt
- Enjoy with granola and yoghurt
- Stir through porridge
- Drizzle over vanilla ice cream (the ultimate raspberry ripple)
- Whizz up with milk for a simple milk shake
- Pour over pancakes or waffles
- Use as a saintly alternative to jam…
…basically anything you fancy adding a bit of fruity zing to.
- A bag of frozen raspberries, or any berries you fancy
- 2 tablespoons of maple syrup
- Take your raspberries out of the freezer the night before you need them and leave to defrost. Next morning stir in the maple syrup. Of course if you have a sweeter taste just pour in more syrup.
- Or if this is more of a spur of the moment thing, just pop the frozen fruit in a small pan with your maple syrup and gently heat until defrosted. Leave to cool a little and you’re done.
This will keep well, covered in the fridge for a couple of days… if you have any left.
I know this is obvious but if you are making this for one or 2 servings only, just adjust the quantities by half.