Blueberry and raspberry compote

    20 min

    A deliciously thick and fruity berry compote recipe. Raspberries and blueberries are combined with sugar and water and simmered until thick. Serve with ice cream, pancakes, waffles or anything you fancy.

    114 people made this

    Serves: 12 

    • 185g frozen raspberries
    • 150g frozen blueberries
    • 100g caster sugar
    • 4 tablespoons water

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Combine the raspberries, blueberries, sugar and water in a small saucepan; bring to the boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

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    Reviews in English (94)


    I halved this as it was just my daughter and I, and I used only blueberries since I didn't have any raspberries. I can only imagine how great this is with them! With just blueberries it was lovely. I love how quickly this comes together too. Thanks!  -  09 Jul 2010  (Review from Allrecipes US | Canada)


    I used 3/4 cup each blackberries/half raspberries (that's what I had on hand), 1/4 cup of Splenda, a little more water than called for (as I wanted it a little thinner) and I added a tablespoon of lemon juice. This was just sweet enough and made an excellent topping for fat free frozen yogurt.  -  21 Aug 2010  (Review from Allrecipes US | Canada)


    good recipe.. I did have to tweak it a little because it wasn't thickening. I added some cornstarch to some cold water and threw that in. It thickened and was very yummy!!  -  01 Aug 2010  (Review from Allrecipes US | Canada)