I love making strawberries the star of any dish. This vibrant red fruit is juicy and sweet, especially when it’s in season. If you’re looking for an easy way to use fresh-picked strawberries (or frozen strawberries from last summer), strawberry compote is the perfect fit.
Made with four ingredients, this strawberry compote is a quick fruit sauce. It won’t last quite as long as strawberry jam, but can still help you preserve the taste of summer.
How to Use Strawberry Compote
This fruit compote is best served on top of another treat or added to another dish. Put a dollop on homemade scones or biscuits! You could also serve strawberry compote over a slice of cheesecake, on ice cream, in a yogurt parfait or even in a ramekin on a charcuterie board. It’s well-balanced and not overly sweet, making it the ideal pairing for just about anything.
Ingredients for Strawberry Compote
- Strawberries: Choose fresh, ripe strawberries for this recipe. You can also make this strawberry compote with berries that aren’t quite moldy but are a bit past their prime. This recipe calls for diced strawberries but cut them in halves or quarters for a chunkier sauce.
- Granulated sugar: Sugar enhances the natural sweetness of the berries. Increase the level of sugar if you prefer a sweeter compote.
- Lemon juice and zest: Lemon brightens the flavor of this strawberry compote. The lemon juice also adds a bit of liquid for proper texture. If you don’t have a fresh lemon on hand, omit the zest.
Directions
Step 1: Prep the strawberries
Clean the strawberries and hull the stems. Roughly dice the berries. Don’t worry about uniform pieces here.
Step 2: Whisk and simmer
In a medium saucepan over medium heat, whisk together the diced strawberries, sugar, water, lemon zest and lemon juice. Cook for 10 to 15 minutes, stirring occasionally, until the strawberries break down and the liquid begins to thicken.
Step 3: Cool and store
Turn the heat off and let the compote cool and thicken in the pot for 15 minutes. Transfer to a jar or heat-safe container to finish cooling at room temperature. Use the strawberry compote right away or transfer it to the fridge to store for up to five days.
Strawberry Compote Variations
- Strawberry-raspberry compote: Have other berries to use? Cut raspberries in half and add them to the mixture as well.
- Brown sugar strawberry compote: Use brown sugar instead of granulated sugar to bring warm molasses notes to the compote.
- Herbed strawberry compote: Plan to serve this with cheese and crackers or baked Brie? Consider adding minced basil, rosemary or mint to the mix.
Can you freeze strawberry compote?
Yes, strawberry compote freezes well. Let the compote to cool completely. Once cooled, transfer to a freezer bag or airtight freezer-safe container. Store in the freezer for up to four months.
Strawberry Compote Tips
Can you use frozen strawberries?
Yes, you can use frozen strawberries instead of fresh for this recipe. For best results, choose halved or sliced frozen strawberries and add them to the saucepan frozen, rather than thawed. Because of the moisture in frozen strawberries, you may need to let the mixture simmer for a few minutes longer to thicken up.
How do I make compote thicker?
If you prefer a super thick compote, add cornstarch to this recipe. Make a slurry of 1 tablespoon cornstarch and 1 tablespoon water, then mix it into the compote before removing it from the stovetop.
