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.
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
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Raspberry Rose Compote
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.
Katerina | Once a Foodie
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!
Thank you Katerina! It would be fantastic on yogurt!
I made this compote yesterday, and it was truly delicious! It is definitely a keeper! I enjoyed it with coconut yogurt for breakfast today!
Thanks Tavo! Glad you enjoyed it 🙂
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!
Amazing, Emily! What a wonderful idea to gift it 🙂
The addition of rose water is so lovely in this compote. This was a hit at my tea party!
The combination of raspberry and rose is so perfect! Thanks for this recipe!
Beautiful compote. So easy to make. I'll stop buying these in stores and give your recipe a try. Thanks!
Thanks Natalie, it's a great way to preserve those raspberries 🙂