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Raspberry Compote, Excellent

A compote of ripe raspberries cooked with red currant juice and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Compote, Excellent

Ingredients

Directions

Prepare

  1. Carefully pick ripe raspberries.

Make the compote

  1. In a shallow pan, combine red currant juice to cover the fruit and add sugar.

  2. Bring the mixture to a boil.

  3. Add the raspberries, cover, and remove from heat.

  4. Let it cool, then pour into a dish.

  5. If the syrup is too thin, remove the fruit and boil the syrup for 1 minute.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main fruit flavour, colour and soft texture of the compote.
Red currant juice
Forms the liquid base that gently poaches the fruit and sets the syrup.
Lump sugar
Sweetens the juice and helps thicken the syrup as it reduces.

The step that matters

Adding the raspberries off the heat. Raspberries are delicate and break down quickly when overcooked. Covering them and removing the pan from the heat lets residual warmth soften them while keeping their shape and fresh flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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