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.

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

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

Cook ModePrevent your screen from going dark

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!