Raspberry Compote
Make this raspberry compote in less than 1o minutes! It's perfect for spooning over waffles, pancakes, ice cream, cheesecake... the list is endless! Super easy to make and with a secret ingredient!
Servings 6
Calories 55kcal
Equipment
- saucepan
- strainer optional
- wooden spoon
- measuring cups and spoons
Ingredients
- 2 cups raspberries fresh or frozen
- 1/2 teaspoon almond extract
- 1/4-1/2 cup white sugar
- 1 tablespoon lemon juice
Instructions
- Measure raspberries into a saucepan.
- Add sugar, lemon juice, and almond extract.
- Cook on low-medium heat for 6-7 minutes, stirring constantly.
- Remove from heat and cool. The compote will thicken more as it cools.
Nutrition
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 64mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg