Raspberry Compote

Step 1:

In a saucepan, combine the raspberries, granulated sugar, and lemon juice.

Cook the mixture over medium heat, stirring occasionally, until the raspberries start to break down and release their juices, about 5-7 minutes.

Step 2:

If you prefer a thicker compote, you can stir in 1 teaspoon of cornstarch dissolved in 1 tablespoon of water. Add this mixture to the raspberries and continue cooking for an additional 2-3 minutes, or until the compote reaches your desired consistency.

Step 3:

Once the raspberries have cooked down and the compote has thickened slightly, remove the saucepan from the heat.

Let the compote cool slightly before transferring it to a jar or container for storage.

Step 4:

Store the raspberry compote in the refrigerator for up to 1 week.

Serve the compote warm or chilled over pancakes, waffles, yogurt, ice cream, or any dessert of your choice. Enjoy!