Red Raspberry Compote Recipe
An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms
Ingredients:
- One 12 ounce can of frozen apple juice concentrate
- 1 pound of raspberries (either frozen or fresh raspberries will work; however, we created this recipe using frozen raspberries)
- 1/3 cup granulated white sugar
- 1/3 cup organic cornstarch
- 1/3 cup water
Instructions:
- Add the frozen apple juice concentrate and frozen red raspberries to a medium-sized saucepan. Cook for about 10 minutes on high, or until the raspberries and frozen apple juice concentrate are thawed. (If using fresh raspberries, you can reduce this cooking time slightly). Stir frequently.
- While the raspberries are cooking, prepare the cornstarch mixture. In a small jar or cup that has a cover, add the cornstarch and water. Shake thoroughly to mix completely. Set aside.
- After the apple juice concentrate and red raspberries have cooked for the above-mentioned 10 minutes, add the sugar to the saucepan and stir thoroughly.
- As soon as the sugar is stirred in, add the cornstarch-water mixture to the saucepan, and stir thoroughly. Bring the compote to a boil. You really have to stir frequently at this stage to prevent sticking!!
- Once the compote has come to a boil, reduce heat to medium and cook for just one or two minutes more. Stir constantly to prevent sticking/burning.
- Remove from heat and allow to cool for approximately 5 minutes before eating. (Allowing it to set for a few minutes will also help to thicken the compote.)
- Serve warm over waffles, pancakes, or French toast. It’s highly recommended to top the compote with some whipped cream or even vanilla ice cream!
Yields 5 servings (one serving is enough compote to top two waffles or pancakes per person).
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