makes 1 cup
Once cooled and stored in the refrigerator, this compote will last up to three days. It’s excellent on toast for breakfast.
1 pint fresh raspberries, about 12 ounces
1/4 cup granulated sugar
Rinse raspberries well and drain. Combine half of the berries with the sugar in a small saucepan and bring to a rapid simmer over medium-high heat. Reduce heat to medium and cook, stirring frequently with a small rubber spatula, until mixture begins to thicken, about 5 to 7 minutes. Remove from heat, add remaining fresh raspberries to the pan and stir to combine. Serve warm or cold.
More basic recipes from our Summer Crate