How to Make Strawberry Compote
Learn How to Make Strawberry Compote in just a couple simple steps with 4 ingredients. Then enjoy the sweet sauce as a topping for sweet breakfasts, cakes, and ice cream!
Servings: 1 cup
Calories: 340kcal
Equipment
Ingredients
- 1 lb fresh or frozen strawberries or about 2½ cups, stems removed and whole, sliced, quartered, or diced
- 3 tablespoon sugar or honey
- 2 teaspoon lemon zest optional
- 1 teaspoon lemon juice or 2-3 teaspoon if dry
Instructions
- Cook ingredients - Add strawberries, sugar, lemon zest, and lemon juice to a medium saucepan. Cook on low heat and stir occasionally until the strawberries soften and the liquid becomes syrupy, about 10-15 minutes.1 lb fresh or frozen strawberries, 3 tablespoon sugar or honey, 2 teaspoon lemon zest, 1 teaspoon lemon juice
- Cool - Remove from the heat and allow to cool. Transfer to an airtight container or enjoy immediately on top of desserts, yogurt, ice cream, or breakfast dishes, like French toast, waffles, and pancakes.
Video
Notes
Cooking Tips
- Keep an eye on the compote to ensure it doesn't overcook. The compote should be cooked down but still have some strawberry chunks.
- Don't over stir or the strawberries will break down too quickly.
- If the compote is reducing too quickly, turn down the heat and give it a good stir to release more fruit juices.
- If too much liquid cooks off, you can add 1 to 2 teaspoons of water or lemon juice.
- Refrigerate leftover strawberry compote in an air-tight container for up to 2 weeks. You can also freeze it in a freezer safe container for up to 2 months. When you are ready to enjoy it, let it thaw to room temperature.
Nutrition
Calories: 340kcal | Carbohydrates: 88g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 738mg | Fiber: 10g | Sugar: 74g | Vitamin A: 57IU | Vitamin C: 274mg | Calcium: 82mg | Iron: 2mg