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
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.