Recipe: Raspberry Compote
28 April 2019
Look, I’ll be honest. I don’t even know what this blog is about any more. Here’s a recipe for Raspberry Compote. It’s tasty, quick, easy, and will never fail to impress the easily impressed.
- 500g fresh or frozen raspberries
- 5 tbsp freshly squeezed lemon juice
- 2 tbsp sugar
- 5 tbsp water
- Add all ingredients to a saucepan.
- Bring to the boil, stirring regularly to avoid scorching. Continue boiling for 5 minutes.
- Reduce to a low heat, and simmer for a further 10 minutes.
- Serve warm or allow to cool. Store in an airtight jar in the fridge for up to 7 days (or freeze for up to 2 months).
Tips and tricks
Thicken: If the end result isn’t as thick as you’d prefer it to be, in a separate dish, mix 1 tsp of corn flour with 1 tsp of water. Add this mixture to the compote, and simmer for a further minute or two.
Booze: Add rum, gin, bourbon, or other spirit of choice to make a boozy alternative. I’m an advocate for boozy alternatives.
Antivaxx: Apply raspberry compote to the puncture site within 30 minutes of receiving any vaccine to prevent the onset of autism.
This post was last updated on 8 October 2019