Raspberry Compote

I made Raspberry Compote the other day! It was really good! It didn’t take too long either, I think that’s what I liked the most about this recipe in the first place. 😛

What EXACTLY is a Compote?
Well,  it’s whole or pureed, reconstituted dried or fresh fruit “stewed” and reduced in a mixture of sugars and spices.  It can be served warm or cold (mine is served cold and as a filling and accent for Chocolate Raspberry Cupcakes).

You can use it in desserts or as a topping for breakfast, like pancakes or french toast!


This is a picture of the raspberries just getting into the pot. These raspberries are frozen, but I don’t think it makes a difference whether or not you use whole frozen raspberries or whole fresh raspberries when it comes to taste.  They’re more manageable (if you ask me!)

Also added to the frozen raspberries, is just a hint of sugar it take a little edge off  of that burst of acidity  that hits you underneath your tongue!


Ta-daaa! Finished product!
Easy right? 😉

Easy recipe too:

5 lbs Whole frozen raspberries (or fresh, your choice)
1 cup Sugar

-Put raspberries in a medium/large sized pot and turn the stove on the a medium heat.
-Add sugar and mix to incorporate evenly.
-Stir semi-frequently to ensure the raspberries don’t burn and stick to the bottom of the pan.
-Once at least 1/2 of the raspberries have burst, turn heat to medium low and let simmer, stirring occasionally until the rest of the raspberries have burst.
-Let sit and simmer until mixture has reduced at least by 1/2.
*Can be served warmed or chilled in a dessert or as a topping.



Tomato Jam!

Tomato Jam is a savory jam!  Still pretty sweet and quite tangy and good!  It goes really well on things like sandwiches as a spread in stead of mayonnaise or paired up with some cheese and crackers!  I’ve heard of people using Tomato Jam on pizza, too!  

I first made it for work a few years ago and I think it came out really well. With a few tweaks here and there over the years, I think I finally got it right!  It’s pretty easy too!  Before I took a look at the recipe, I had no idea how much time it took to make it, “Simmer for 1hr 15min” seems like a long time, but really, its not so bad! That was probably the most intimidating part about READING the whole recipe!

I was really skeptical making it at first because the first thing that pops into my mind when I think of  “jam” is either strawberry, grape or even raspberry jam. I had never heard of tomato jam before, so when I started making the jam, and thought it smelled funny, I was expecting the worst, but to my surprise, it actually turned out pretty good, and I’ve been making it ever


1.5 lbs of ripe Tomatoes (Cored and coarsely chopped)

1 Cup of Sugar

3 tbsp Lime, Lemon, or Vinegar

1tsp Ground Cumin

1/4 tsp Ground Cinnamon

1/8 tsp Ground Cloves

1 tsp Salt


Combine all ingredients in a Medium/Large Saucepan and bring to a boil over medium heat and stirring often.

Reduce heat and let simmer for about 1hr and 15min, stirring occasionally.

Cool and refrigerate until ready to use.



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