Raspberry Compote Fruit Filling
Fresh and mouthwateringly delicious raspberry compote for filling cakes, ice cream topping, pancake or waffle topping and so much more
Servings Prep Time
2cups 5minutes
Cook Time
10minutes
Servings Prep Time
2cups 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. wash & drain fresh raspberries (not necessary if they are frozen)
  2. Place raspberries, sugar and lemon juice in pot and bring to a boil over medium heat
  3. reduce heat and simmer for 3 to 5 minutes
  4. use a hand masher or immersion blender to break up the berries completely
  5. taste for sweetness and add more sugar if needed
  6. Use a mesh sieve over a large bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all of the juice and pulp out of the seeds. Return to the sauce pan and bring back to a simmer. This step is optional.
  7. make a slurry of the corn starch and water
  8. mix the slurry into the berries and continue to simmer for another minute stirring constantly
  9. if it is not thick enough you can add another tablespoon of slurry and cook one more minute
  10. remove from heat and pour into a heat resistant container
  11. let cool uncovered. Store in refrigerator for up to 3 days or in freezer for up to 3 months.