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.
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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.