Have you ever been strawberry picking? These days the closest that I get to that is finding a beautiful container of strawberries at the grocery store. When strawberries are in season it is such a joy. We eat them raw as a side to a sandwich. We slice them up and put them on salads. We eat them any way that we can. Lately, we have been making a strawberry compote and putting it on top of cheesecake. So good!!!
What is a strawberry compote?
A strawberry compote is stewed fruit sauce made out of strawberries, sugar and a few additional ingredients dependent upon the recipe used. It is sometimes called a strawberry sauce.
What makes a compote different from a jam?
Compote derives from French cooking techniques. What makes a compote different from a jam is that it includes larger chunks of berries. In the case of strawberries, it would be pieces cut in half or thirds.
How long does strawberry compote last?
Strawberry compote can last up to 2 weeks in the refrigerator. Add the compote to an airtight container and store it in the back of the fridge.
How to thicken strawberry compote?
If your compote is too thin you can add corn starch mixed with water to your mixture to thicken it. Start by adding in 1 teaspoon of cornstarch with 2 teaspoons of water mixed together at a time and mix thoroughly.
Can you use frozen strawberries?
It isn’t preferred to use frozen strawberries for a compote but you can do it in a pinch. Consider that it will likely turn out extra saucy in this circumstance. If that happens to you add cornstarch to the mixture to thicken it up.
- 1 pint strawberries
- ⅓ c sugar
- 1 t vanilla
- add juice of half a lemon
- pinch of salt
- pinch of cinnamon
- Prep the strawberries – Wash the strawberries and dry them. Remove the stems. Roughly cut them into large pieces. Set aside ⅓ of the strawberries.
- Juice the lemon.
- Add all the ingredients to a saucepan except for the strawberries that you set aside, over medium heat. Stir occasionally. Allow the mixture to cook for a while until it starts to get juicy. Using a wooden spoon smash a few of the berries to help produce the syrup.
- Cook for about 15 minutes.
- Remove from the heat and allow to cool.
- Add about ⅓ of the mixture into a food processor or blender and puree until smooth. Add the puree back to the mixture.
- Add in the ⅓ strawberries to the purre mixture and stir.
- Refrigerate and serve cold.
Amount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 0g