Simple Strawberry Compote Recipe
What, you may be wondering, is the difference between fruit compote and fruit jam? Compote tends to be chunkier and also has less sugar, for one thing, and it can also be quite a bit easier to make as well. As recipe developer Jessica Morone says of this strawberry compote, "With just three simple ingredients and 15 minutes you can make this delicious sauce that is bursting with flavor." This quick and easy compote, she notes, can make "a great topping for tons of items."
While Morone is using fresh strawberries to make the compote shown here, she does say that you can use frozen ones, too, and you won't even need to alter the recipe in any way. In fact, as she tells us, "If you are using frozen berries you do not have to thaw them before making this recipe." Good to know, since this means that if you keep berries in the freezer, you should be able to make this topping at any time without even having to visit the supermarket.
Collect the ingredients for the simple strawberry compote
As Morone mentioned, this recipe calls for just three ingredients. In addition to the strawberries, you will need granulated sugar and lemon juice. Once you have these ingredients assembled, you'll be good to go.
Prepare the strawberries
If you are using fresh strawberries, you will need to wash them then cut off the stems and slice or quarter them. With frozen strawberries, they can be used as-is.
Cook the compote
Mix the strawberries with the lemon juice and sugar, then simmer these ingredients over medium heat for about 10 to 15 minutes. Be sure to stir the compote every once in a while so it does not stick or scorch. Your compote is done when it's as thick as you'd like it to be. There's no set consistency it needs to achieve, but Morone points out that the longer you cook it, the thicker the compote will get.
Put the strawberry compote to good use
Morone advises storing this compote in the refrigerator, but bear in mind that compotes do not tend to keep as long as jams so you will need to eat it up within two weeks (although you can always freeze what isn't eaten in that time). As for how you use it, she assures us "There are so many things you can use this for ... really anything you want a topping or filling for, you can use this." Among her suggestions are a topper for ice cream or cake, a syrup replacement for pancakes or waffles, or a stand-in for jelly or jam.
- 1 pound strawberries (fresh or frozen)
- 3 tablespoons granulated sugar
- ½ tablespoon lemon juice
- Cut the strawberries into quarters or slices.
- Place the strawberries, sugar, and lemon juice in a medium saucepan. Stir together gently until well mixed.
- Heat on medium heat for 10-15 minutes, stirring occasionally until the compote reaches your desired thickness (the longer it cooks the thicker it will get).
- Let the compote cool completely, then use as desired.
| Calories per Serving | 73 |
| Total Fat | 0.3 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 18.2 g |
| Dietary Fiber | 2.3 g |
| Total Sugars | 14.9 g |
| Sodium | 1.2 mg |
| Protein | 0.8 g |
