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Combine the raspberries, sugar, lemon juice, and a pinch of salt in a medium saucepan over low-medium heat.
Cook over low-medium heat while the juices of the raspberries start to release. Stir at regular intervals as they come to a simmer.
Once simmering, cook the raspberries for around 10-15 minutes, stirring regularly with a wooden spoon until the sauce has thickened.
Run your finger along the back of a spoon dipped in the compote, it should leave a line. Frozen raspberries will take a little longer as they have extra moisture.
Remove the raspberry mixture from the heat. It will thicken more as it cools.
Let it cool down to room temperature, pour it into a clean glass jar, and store it in the refrigerator until needed.