Easy Fruit Compote

This recipe is for a raspberry and an apricot compote, but you can easily make any kind of fruit compote with these instructions.

Course Condiment

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 34kcal

Ingredients

Raspberry Fruit Compote

2 cups raspberries
2 tbsp water optional
2 tbsp honey
1 teaspoon lemon juice

Apricot Fruit Compote

2 cup apricots diced
2 tbsp honey
1 teaspoon vanilla extract

Instructions

Add the fruit, sweetener, and liquid to a small saucepan.
Stirring over medium heat until it comes to a boil. Then reduce the heat to low.
Simmer for 5-15 minutes depending on the consistency you want.
Serve warm, or let cool and store in the fridge for 2 weeks.

Notes

Fruit - use any fruit you'd like. If it is small and soft, leave it whole. If it has a tough peel (like apples) then peel it and dice it. If the fruit is dried, add enough liquid to just cover the fruit.

Sweetener - use any that you prefer. I've used honey, sugar, brown sugar, agave, and maple syrup.

Liquid - optional, but if you want to use this as a sauce for pancakes a little liquid will make it more pourable. Juice, water, even a fruity wine can make a good liquid.

Nutrition