Place all ingredients in a small saucepan. Bring to a boil, stirring occasionally.
Lower heat and cook on medium heat until raspberries break down and sauce thickens, about 5-7 minutes.
Place in a jar or other airtight container and let cool before placing in the fridge.
Notes
This raspberry compote recipe will last up to a week in an airtight container in the fridge. To make it last longer you can add lemon juice, then it will last up to two weeks.