simple raspberry compote

Simple and versatile raspberry sauce

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.


Serves 4

  • 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.

What else?

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.

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