Raspberry compote

treats
Raspberry compote

Ingredients

makes 1 small jar
  • 250g raspberries
  • 20g caster sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon or orange zest
  • Pinch of sea salt

Directions

Cooking mode
  1. In a pan, combine the raspberries, sugar, salt, lemon juice. Simmer for 5 minutes, stirring frequently.
  2. Reduce the heat and leave to simmer for 5–10 more minutes, until slightly thickened. Remove from the heat and stir in the zest.
  3. Serve warm with pancakes or porridge, or leave to cool and thicken. Store in the fridge for up to 1 week, or freeze for up to 3 months.
Baker Beanie Author

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