Description
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.
Ingredients
Scale
- 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
Instructions
- 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).
Notes
*Use 3 tablespoons for a sweet tart sauce, and 4 tablespoons for a sweeter sauce. When we paired this sauce with our flourless chocolate cake, 3 tablespoons was perfect.
- Category: Sauce
- Method: Stovetop
- Cuisine: American
