As I already told in the recipe for Raspberry sorbet with yogurt, my garden is producing an enormous amount of raspberries this year. To use them up I thought of making this raspberry compote. I’m happy because besides this one I’m preparing supplies for the winter months of many delicious summer fruit compotes.
For those who haven’t read my other recipes: I use the term compote because jam requires a lot of sugar and I instead add very little relative to the fruit. I also avoid adding pectin, preferring a more natural system such as using an apple.
The result is a delicious and very versatile vegan compote: ideal for breakfast or snack but also for filling tarts or other treats. It’s also very fragrant besides being very light: zero Weight Watchers points per portion. Let’s make it together.
Some other summer fruit compotes are here:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: about 11.6 oz total
- Cooking methods: Electric oven
- Cuisine: Healthy
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients
- 2 cups raspberries (fresh or frozen)
- 1 Royal Gala apple (small and sweet variety)
- 3 tbsp whole cane brown sugar
- 1 tablespoon lemon juice
- Total points = 4 WW points
- Points per 80 g (≈ 2.8 oz) = 1 WW point
- Points per serving (about 33 g ≈ 1.2 oz) = 0 WW points
Tools
- Liquid measuring
- Jars
- Funnel
Steps
Start by preparing all the ingredients. Wash the raspberries very well, peel the apple and cut it into small pieces, squeeze the lemon and weigh the sugar.
Put all the prepared ingredients into a pot. Stir, cover and wait for it to come to a boil.
Lower the heat and cook covered for about 20 minutes, stirring. Then slightly uncover the pot and continue for about another 20 minutes so the compote can reduce.
When the apple has softened, coarsely mash the larger pieces with the tines of a fork.
Do not let the raspberry compote dry out too much because it will thicken further as it cools. I obtained about 11.6 ounces of compote in total.
At this point you can let it cool or immediately pour it into jars and perform the classic sterilization procedure. You can find more storage tips in the dedicated section.
And here is our light raspberry compote ready: now you only have the embarrassment of choice on how to enjoy it. On bread? In yogurt? To make a sweet? What a dilemma…
As you may have already guessed, I was very satisfied with this compote as well. Initially it seems a bit tart but then it leaves a great raspberry flavor in the mouth that turns the tartness into sweetness. I don’t know how to explain it better!
If you then use it instead of jam to prepare, for example, this breakfast: Bread with ricotta and jam, you’ll not only save a WW point, but the tartness with ricotta will disappear completely: a miracle!
Here’s a nice close-up to show you the consistency of this raspberry compote—it’s so good! And a generous portion is zero WW points so it’s really perfect, unlike store-bought preserves that are full of preservatives and so-called natural flavors. I’d really like to know what “natural” truly means.
Well, I’m now convinced that making fruit compotes at home is very easy and in a few minutes of work you can get a genuine and light product, ideal for the whole family. And if your children prefer a sweeter taste you can drizzle a little maple syrup or agave over the compote.
Everyone will be happy and healthy. If you make it, leave me a comment at the bottom of the recipe or on Facebook.
Enjoy!
by Giovanna Buono
Storage
You can store this compote in the refrigerator for 4-5 days. Generally I make 3 jars and freeze 2 of them: in the freezer it lasts at least 4 months.
If you want you can also perform the classic sterilization procedure.
