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Roasted Raspberry + Elderberry Compote

Updated: Jun 16, 2020



1-10 ounce bag of frozen raspberries or 2.5 cups fresh

1 tablespoon coconut sugar

1/4 cup finely diced red onion

1/2 teaspoon minced garlic

1/4 teaspoon chipotle chili pepper powder

1 tablespoon coconut oil

1/4 cup honey

Pinch of salt

Small squeeze of lemon

Optional herbs : basil, parsley, rosemary

Optional : chopped pecans or pistachios


Preheat oven to 400 degrees. Lay frozen or fresh raspberries on a cookie sheet lined with parchment paper. Sprinkle the coconut sugar over the top. Roast for 8-10 minutes.

In a medium sauce pan on medium heat, melt the coconut oil and add the onion. Cook until translucent and add the garlic. Add the roasted raspberries to the pan. Stir to combine and add the chipolte chili pepper powder, lemon, and salt. Remove from heat and let it cool for about 10 minutes before you add the elderberry syrup and honey.

It is tangy, sweet, and savory. The flavors work so well together. It can be enjoyed as a compliment to dinner, or the star of an appetizer tray at your next party.

How to Enjoy:

Over fish


On top cream cheese, baked brie, or cashew cheese as an appetizer with crackers

Smoked pork tenderloin

Grilled turkey breasts

Possibilities are endless!


*This post includes a paid partnership


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