Raspberry Recipe

Prep fruit

Rinse raspberries gently in a colander under cold running water and let drain. Discard any bruised berries or stems. Measure 3 cups and set aside.

Make cornstarch slurry

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth. Set aside.

Cook raspberries

In a medium saucepan over medium heat, combine the raspberries, granulated sugar and lemon juice. Stir gently to combine. Allow mixture to come to a gentle simmer, stirring occasionally, about 4–6 minutes. The berries will begin to break down and release juice.

Thicken compote

Once simmering and slightly reduced, stir the cornstarch slurry again and add it to the saucepan while stirring. Continue to simmer 1–2 minutes until the compote thickens and becomes glossy. If you prefer a smoother sauce, use an immersion blender for 5–10 seconds or press the compote through a fine-mesh sieve to remove seeds.

Finish

Remove from heat and stir in the vanilla extract. Taste and add a little more lemon juice or sugar if needed to balance brightness and sweetness. Let cool slightly; the compote will thicken further as it cools.

Spoon warm or cooled raspberry compote over servings of Greek yogurt, pancakes, waffles, oatmeal, cheesecake, or vanilla ice cream. Garnish with a few fresh mint leaves and a light dusting of powdered sugar if desired.

Store any leftover compote in an airtight container in the refrigerator for up to 7 days or freeze in portions for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or microwave.