Skip to main content
Epicurious
Cookbooks

Strawberry and Raspberry Compote

Recipe information

  • Yield

    makes enough for 12 cupcakes

Ingredients

1 container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
1/2 cup sugar
1 tablespoon fresh lemon juice
1 container (6 ounces) fresh raspberries

Preparation

  1. Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.

Martha Stewart's Cupcakes
TagsCompoteCondimentStrawberryBerryFruitRaspberryDairy FreeGluten FreeNut FreeVeganQuickEasy5 Ingredients or FewerSummerCookbooks
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
Our Favorite Samin Nosrat Recipes
Like sweet-spicy zucchini and joojeh kebab.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.