Raspberry Recipe

Prep berries

Rinse the raspberries gently in a colander and let drain. Pick through to remove any stems or damaged berries.

Combine ingredients

In a medium saucepan, combine 3 cups raspberries, 1 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir gently to mix.

Cook

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As it heats, the raspberries will release juices and the sugar will dissolve. Simmer for 6–8 minutes until the berries break down and the mixture thickens slightly.

Adjust thickness (optional)

If you want a thicker compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering compote and cook for another 1–2 minutes until it visibly thickens.

Finish

Remove the pan from heat. Stir in 1/2 teaspoon vanilla extract (if using) and a pinch of sea salt. Taste and adjust sweetness or lemon if needed. Let cool slightly; the compote will thicken further as it cools.

Transfer the compote to a jar or bowl. Garnish with fresh mint leaves, if desired. Serve warm or chilled over yogurt, pancakes, ice cream, cheesecake, or as a spread for toast.

Storage: Cool completely, cover, and refrigerate for up to 7 days. For longer storage, freeze in an airtight container for up to 3 months.