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    Home » Recipes » Breakfast

    Raspberry Rose Compote

    Published: Sep 17, 2021 by Michelle · 10 Comments

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    Jump to Recipe - Print Recipe

    This Raspberry Rose Compote marries the flavour of fresh raspberries and rose water into a delicious fruit preserve. Sweet and lightly floral, spread it on toast, croissants, or use it as a filling in cakes.

    Why you'll love this recipe

    This Raspberry Rose Compote is quick to make, in under 20 minutes.

    If stored in a sterilized jar, it can keep for up to 2 weeks.

    It's versatile and can be used in many ways: spread on toast, as an accompaniment to dessert, or filling like in these Raspberry Rose Lychee Croissants.

    You only need 3 ingredients.

    3 ingredients you'll need

    • raspberries: you can use fresh or frozen raspberries
    • granulated sugar: or any sweetener you like
    • rose water: use a culinary rose water (chemical-free, organic); you can find it in the ethnic aisle in supermarkets or in Middle Eastern/Indian grocery stores

    How to choose raspberries

    • Choose firm, fully ripe, bright-coloured berries: raspberries will not continue to ripen after picking
    • Check for mold or bruising
    • Avoid mushy, soft berries


    How to make it

    In a small saucepan, combine the raspberries and sugar.

    Bring to a simmer over medium-low heat and stir occasionally, until thickened and reduced, about 10-15 minutes.

    Once thickened, add in the rose water and cook for another 1-2 minutes.

    Remove from heat and let cool.

    Note: The compote will thicken a little more once cooled.

    Optional: If you want to remove the seeds, push the mixture through a sieve. 

    How to store

    Transfer the Raspberry Rose Compote to a clean, sterilized glass jar and store in the fridge for up to 2 weeks.

    Close up of Raspberry Rose Compote in glass jar.
    Tips & troubleshooting

    Can I store the compote for a longer time?

    Unlike jams and jellies, compotes are to be used within a short period of time.

    How to thicken the compote?

    The compote will thicken as it cools. You can make a thicker compote by dissolving 1 teaspoon of cornstarch into 1 tablespoon of cold water, and stirring in the mixture while it is cooking. 

    How can I make a seedless compote?

    If you know you want to make a seedless compote, you can blend the raspberries in a blender first and then strain the raspberry juice through a sieve.

    Alternatively, you can make the compote and then push the mixture through a sieve and remove the seeds. 

    Technically, this will be known as a raspberry coulis. 

    Other recipes you may like

    Be sure to check out these recipes:

    Raspberry Rose Lychee "Ispahan" Croissant

    Strawberry Earl Grey Jam (Small Batch)

    Raspberry Oat Pancakes with Stewed Rhubarb Compote

    Matcha Milk Jam/Green Tea Milk Spread

    Fluffy Earl Grey Pancakes

    Raspberry Lychee Fizz

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

     

     

    Print Recipe
    5 from 6 votes

    Raspberry Rose Compote

    This Raspberry Rose Compote marries the flavour of fresh raspberries and rose water into a delicious fruit preserve. Sweet and lightly floral, spread it on toast, croissants, or use it as a filling in cakes.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast, Condiment
    Cuisine: American, French
    Servings: 4
    Calories: 56kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 250 g raspberries rinsed and drained
    • 2-3 tablespoon granulated cane sugar depending on how sweet/sour the raspberries are
    • 1 tablespoon rose water start with ½ teaspoon and adjust according to your taste
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    Instructions

    • In a small saucepan, combine the raspberries and sugar.
    • Bring to a simmer over medium-low heat and stir occasionally, until thickened and reduced, about 10-15 minutes.
    • Once thickened, add in the rose water and cook for another 1-2 minutes.
    • Remove from heat and let cool.
    • Note: The compote will thicken a little more once cooled.
    • Optional: If you want to remove the seeds, push the mixture through a sieve.

    Nutrition

    Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 94mg | Fiber: 4g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Homemade Soy Milk
    Raspberry Rose Lychee "Ispahan" Croissant »

    Reader Interactions

    Comments

    1. Katerina | Once a Foodie

      September 18, 2021 at 2:28 am

      5 stars
      Wow, Michelle, this compote looks and sounds absolutely amazing! I have a large water of rose water in my pantry and never quite know what to make with it - this is it! I love compotes and have them over the top of my granola with some plant based yoghurt often. These flavours sound absolutely delightful - thank you for the inspiration!

      Reply
      • Michelle

        October 04, 2021 at 1:52 pm

        Thank you Katerina! It would be fantastic on yogurt!

    2. Tavo

      September 27, 2021 at 7:35 am

      5 stars
      I made this compote yesterday, and it was truly delicious! It is definitely a keeper! I enjoyed it with coconut yogurt for breakfast today!

      Reply
      • Michelle

        October 04, 2021 at 1:52 pm

        Thanks Tavo! Glad you enjoyed it 🙂

    3. Emily

      October 03, 2021 at 8:12 am

      5 stars
      I loved this raspberry rose spread so much! It’s so good in a croissant. I’m thinking I make a big batch and giveaway as gifts!

      Reply
      • Michelle

        October 04, 2021 at 1:52 pm

        Amazing, Emily! What a wonderful idea to gift it 🙂

    4. Emily Flint

      October 25, 2021 at 8:17 am

      5 stars
      The addition of rose water is so lovely in this compote. This was a hit at my tea party!

      Reply
    5. Chenée

      November 07, 2021 at 8:24 am

      5 stars
      The combination of raspberry and rose is so perfect! Thanks for this recipe!

      Reply
    6. Natalie

      November 23, 2021 at 8:27 am

      5 stars
      Beautiful compote. So easy to make. I'll stop buying these in stores and give your recipe a try. Thanks!

      Reply
      • Michelle

        November 24, 2021 at 6:53 am

        Thanks Natalie, it's a great way to preserve those raspberries 🙂

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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