Homemade Strawberry Compote
This easy strawberry compote recipe is made with fresh or frozen strawberries and cooked into a thick sauce.
It’s a great addition on top of ice cream, french toast, chia pudding, cakes, yogurt, and more.
A fruit compote is a term for a chunky fruit sauce, traditionally made without added thickeners. It has much less sugar than strawberry jam. It’s cooked until the excess liquid evaporates and the sauce thickens naturally.
It’s a chunky sauce full of pieces of fruit. This is what makes it different from a strawberry coulis. Coulis is made from strained fruit. It also differs from a strawberry cake filling, which adds some cornstarch. This thick strawberry compote has no cornstarch.
Ingredients
The simple ingredients for this delicious strawberry compote are so simple – You only need 4! The ingredient quantities are written in the recipe card below, but here is a rundown.
- Fresh strawberries or frozen.
- Granulated white sugar. You can control the sugar content depending on personal preference.
- Lemon juice
- Pinch of salt
The best strawberries to use are at their most ripe and flavorful. This doesn’t mean they have to be the biggest or look the prettiest. This recipe is excellent for using the less perfect strawberries you don’t want to eat fresh.
Method
Use a paring knife to remove the top green leafy part of the strawberries and roughly chop them into pieces. If you like a very chunky compote, keep them as large pieces.
Combine the strawberries in a medium saucepan over low heat, sugar, lemon juice, and a pinch of salt.
Cook over low heat while the juices of the strawberries start to release. Stir at regular intervals as the strawberries come to a simmer.
Once simmering, over low-medium heat, cook the strawberries for around 15 minutes, stirring regularly with a wooden spoon. For a smoother compote, use a potato masher to break up the berries.
Cook until the strawberries have broken down and the sauce has thickened. Frozen strawberries will take a little longer as they have extra moisture.
Remove it 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.
Storing
Cooled strawberry compote will store in an airtight container in the refrigerator for up to 5 days. Alternatively, it can be frozen for up to 3 months or canned for long-term storage.
Additions and variations
Fruit compote can be made with all sorts of fruits and flavors
- Try blueberry compote or raspberry compote
- Add in a little lemon zest for extra flavor, or a vanilla bean or vanilla extract.
- Use lime juice or orange juice instead of lemon
- Add a splash of balsamic vinegar to the strawberries for a more tangy flavor.
- Use a different sweetener like honey or maple syrup.
Different ways to use fresh strawberry compote
This versatile strawberry compote can be used in many dishes.
- Dollop it into yogurt or over overnight oats.
- Spoon it on vanilla ice cream
- It’s the perfect topping for cheesecake, pound cake, or angel food cake
- Add to a smoothie
- Eat it with french toast or on sweet cream pancakes or waffles.
Related recipes
Easy Strawberry Compote
This easy strawberry compote recipe is made with fresh or frozen strawberries and cooked into a thick sauce.
Ingredients
- 500g (1.1lb) fresh or frozen strawberries
- 100g (1/2 cup) granulated sugar
- 1 tablespoon lemon or lime juice
- Pinch of salt
Instructions
- Remove the top green leafy part of the strawberries. Roughly chop them into pieces.
- Combine the strawberries, sugar, lemon juice, and salt in a medium saucepan over low heat.
- Cook over low heat while the juices of the strawberries start to release. Stir at regular intervals as the strawberries come to a simmer.
- Once simmering, over low-medium heat, cook the strawberries for around 15 minutes, stirring regularly with a wooden spoon. Use a potato masher to break up the berries for a smoother compote.
- Cook until the strawberries have broken down and the sauce has thickened.
- Remove it 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.
Notes
Cooled strawberry compote will store in an airtight container in the refrigerator for up to 5 days. Alternatively, it can be frozen for up to 3 months or canned for long-term storage.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 0g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
