This easy blackcurrant and raspberry compote is made from just a few ingredients and can be made with fresh or frozen berries. With its rich tangy flavour and vibrant colour it is delicious over yogurt, pancakes, ice cream and as a topping for cakes and desserts.

blackcurrant and raspberry compote in jar with spoon. Fresh blackcurrants in front of jar.

What is a compote

A compote typically refers to a dish made with fresh or dried fruit that is cooked in a sugar syrup. A compote can be made with several kinds of fruit including apples, cherries, pineapple, pears and soft fruit, and the fruit can be whole or in pieces.

This blackcurrant and raspberry compote makes a perfect summer berry compote. The blackcurrants break down into a thick, luscious sauce. The sweeter raspberries complement the tartness of the blackcurrants and add texture and richness to the compote.

It makes a great dessert for vegans (with a plant-based cream or ice cream), is naturally gluten-free and the berries are packed with vitamins and antioxidants.

There are so many ways you can serve this mixed berry sauce. And the colour! Need I say more? Except it is also very easy to make.

Fun Fact

The term compote is also used for certain dishes containing game that has been cooked in a roux (mixture of flour and fat cooked together as a thickening agent for sauces, stews and sauces etc) for a long time.

How to serve a compote

Fruit compote can be served slightly warm or chilled as a dessert in itself accompanied with cream or ice cream or dessert biscuits such as my langue du chats, cinnamon whirl cookies or Recipes Made Easy's Orange and Almond shortbread.

It is also delicious served spooned over meringues and cream, spooned over yogurt or as part of a layered Sundae.

Alternatively use as a cheesecake topping, spread over the top of a fudgy chocolate cake or as a cake filling or in tarts, pies and turnovers.

Ingredients

See recipe card for full instructions and quantities.

Blackcurrants - Fresh or frozen. These break down and produce the rich base of the compote
Raspberries - Fresh or frozen. They complement the blackcurrants and add a juicy bite and texture to the compote,
Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined. It is a little more flavoursome with light caramel tones.
Lemon Juice - Gives an added zing to the flavour, can be replaced with water but it adds that little extra to the overall flavour of the compote

Cook's Notes

If using fresh berries, rinse them under cold water and remove any stems.
If using frozen berries, you can use them straight from the freezer.

Variations

Spiced Berry Compote - Add a cinnamon stick or a generous pinch of nutmeg for a warm, spiced flavour.
Vanilla - Adds body and an extra flavour to the compote. Stir in a teaspoon of vanilla extract along with the raspberries.
Reduced Sugar - Reduce the sugar with honey, maple syrup or a sugar substitute to make a lower-sugar version. Note: This will change the flavour of the end dish. I do not recommend replacing more than half the sugar with honey or syrup.
Add a little Kick - One for the adults! I like to add a little Crème de cassis or Raspberry liqueur for extra depth when serving as a dessert. An orange flavoured liqueur would also work well. Stir into the compote after removing from the heat.

Substitutions

Combine the blackcurrants with other berries such as strawberries, tayberries or logan berries, and blueberries for a mixed berry compote.
This recipe will also work well if you replace the blackcurrants with redcurrants

To thicken or not to thicken

Fruit compotes are sometimes thickened. I think the pectin from the blackcurrants in this blackcurrant and raspberry compote, thickens it sufficiently without the need to add additional thickener.

If you do want a thicker compote, perhaps to use it for a pie filling. Slake a little arrowroot or cornflour (cornstarch) with some water and stir in after adding the raspberries.

How to make Blackcurrant and Raspberry Compote step by step

Step 1

Cook blackcurrants in lemon juice. until the blackcurrants begin to break down and release their juices.

Step 2

Once the juices begin to release, increase the heat a little and cook until soft.

Step 3

Stir in the sugar and cook stirring until the sugar has dissolved.

Step 4

Add the raspberries to the pan.

Step 5

Cook until soft.

Step 6

Serve warm or chill until required.

Cook's Tips

Cooking - Stir frequently, to prevent the compote from burning on the base of the pan.
Sweetness - Adjust to your liking. If your blackcurrants are at the peak of ripeness, they will be naturally sweeter, so you may want to reduce the sugar by 25g (1oz) to begin with. If they are very tart you may wish to add a little more sugar, so taste at the end and stir in a little more sugar until dissolved if needed. Remember it will taste a little less sweet when chilled.

Equipment

No special equipment is needed for this dish, just a saucepan and a spoon.

Storage /Leftovers

Store the compote in an airtight container (a large jam jar is ideal) in the refrigerator for about 1 week. If storing for more than 2 days, it is a good idea to sterilise the container first to help prevent any contamination.

If you make a lower sugar variation, do not store it for more than 2 days.

The compote can also be frozen for up to 3 months.

📖 Recipe