Simple Raspberry Compote Filling

This raspberry compote cake and cupcake filling is so fresh-tasting and super easy to make!

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INGREDIENTS

– Frozen Raspberries – Lemon Juice – Sugar – Cornstarch or Instant Clearjel Full ingredients

Step-by-step instructions!

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All you need are four ingredients, and it uses frozen raspberries, so you can make it any time of the year!

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Whisk the sugar and your choice of instant clearjel or cornstarch together in a small bowl. Set aside.

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Combine the frozen raspberries and lemon juice in a nonstick skillet or saucepan.

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If you're using instant clearjel, cook the frozen raspberries and lemon juice on medium heat until the berries are fully thawed and the liquid begins to simmer.

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Using a sturdy spatula, cut any large berries into very small pieces as they simmer. The berries should be soft enough that they are easy to cut with the spatula.

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Cook for about 5 minutes or until the berries are softened and you are happy with their size.

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Swipe up for full recipe!

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