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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.
Course Breakfast, Condiment
Cuisine American, French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 56kcal
Author Michelle


  • 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.


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