|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 36mg||181%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Strawberry compote is really easy to make. All you need are a few bright spring berries, a bit of sugar, and a splash of water or juice. In about 10 minutes of cooking time, you'll have a deliciously sweet and tangy bread topper. If frozen fruit is all that you have at hand, go ahead and make the substitution; frozen fruit is usually processed at its peak of ripeness, so a good quality brand would yield great compote.
For our recipe, just 2 tablespoons of sugar for 1 pound of strawberries is all you need, and the amounts are easily adjusted up or down depending on how much fruit you're using. Our batch makes 1 pint, for 8 total servings.
Use strawberry compote like you'd use jam, but check our suggestions below to make the best use of this easy and wonderful homemade compote.
1 pound strawberries
2 tablespoons sugar
3 tablespoons orange juice
2 tablespoons cornstarch
Gather the ingredients.
Rinse the strawberries, pat them dry, and then hull the fruit. To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.
What Is the Difference Between Compote and Jam?
Compote and jam are two different products made from similar ingredients. Compotes have bigger pieces of fruit in them, and smaller berries can and be kept whole, whereas jam has smaller pieces of fruit, sometimes even pureed. Compotes are not canned and have less sugar than jam.
Tasty Additions and Substitutions
One easy way to add different flavors is to switch out the water or juice for another liquid:
- Add red wine or a berry liqueur. Even if the alcohol evaporates during cooking, the flavor will still be there, adding an adult kick to the compote.
- Add balsamic vinegar for a tangy and sweet-tart edge.
- Add lemon juice to tone down the sweetness of the berries.
Here are a few other great ways to play with the flavor:
- Up the citrus with 1/2 teaspoon of orange or lemon zest.
- Add a tangy-savory component with 1/2 teaspoon freshly grated ginger.
- Spice things up with a small minced fresh chile.
- Use a mix of berries: Raspberries are a particularly good choice and will keep the red hue bright, but any other fruits will work. Blueberries and blackberries may muddy the color but add a wonderful fresh flavor.
How to Use Strawberry Compote
It will surprise you how many foods perk up with some compote:
- Spread it on toast or crackers.
- Add it to savory sandwiches.
- Serve it on scones and muffins.
- Use it as cake or cupcake filling.
- Layer it with Greek yogurt and granola for a morning parfait.
- Top a bowl of ice cream with it for a sweet addition.
- Serve it with a cheese or charcuterie platter.
- Cover a whole cheesecake with it for a glossy final touch.
- Blend some compote with whole milk and bananas to make frozen pops.
How to Store and Freeze
- Fresh compote can be kept in the fridge in a glass jar or airtight container, covered, for up to 2 weeks. Always use a clean utensil to take some out, and never use an already-licked spoon to get more, as the bacteria in the saliva can grow in your food and spoil it very easily.
- If you made a bigger batch, let the compote cool completely before placing it in freezer bags. Keep in the freezer for up to six months and thaw in the refrigerator overnight before using it. Heat up in a saucepan and add a teaspoon of water if needed.