Strawberry Compote
Take cheesecake, waffles, cakes and ice cream to the next level with this easy (15 minute!) strawberry compote. It's naturally sweetened and easy to freeze.
Servings: 1.5 cups
Equipment
- Medium Saucepan
Ingredients
- 1 lb (4 cups) whole or frozen strawberries washed, hulled and sliced in half
- 1 teaspoon lemon zest (about 1/2 a small lemon)
- 2 tablespoons lemon juice (about 1/2 a small lemon)
- 1/4 cup pure maple syrup, granulated sugar or honey
- 1 tablespoon corn starch
- 2 tablespoons warm water
Instructions
- Add all of the ingredients, except the cornstarch and water, to a medium saucepan over medium heat and stir to combine.
- Dissolve the cornstarch and warm water in a separate small bowl then pour it into the saucepan and stir to combine.
- Turn the heat up to medium-high to bring the mixture to a bubble then turn the heat down to medium-low and simmer for 3-5 minutes, stirring freqently. Continue to stir as it cooks, breaking up the strawberries as they heat and break down. Break them up less if you want your compote more chunky or break them up more if you want less large strawberry pieces. You'll know it's done when it becomes thick and easily coats the back of a spoon.
- Remove from the heat and allow it to cool. It will continue to thicken as it cools, and will thicken even more in the fridge.
Notes
- To store: Cool the strawberry compote completely then store in an air tight container or jar for in the fridge for up to one week or in the freezer for up to 6 months. Thaw overnight in the fridge before reheating on the stove or in the microwave. You may need to add a tablespoon or two of water to thin it out.
- Frozen strawberries: no need to thaw them first, add them to the pan frozen.
- Other berries: this recipe works well with other berries, like blueberries or blackberries, if you have them on hand.
Nutrition
Serving: 0.25cups | Calories: 76kcal | Carbohydrates: 18.9g | Protein: 0.8g | Sodium: 2.9mg | Fiber: 2.3g | Sugar: 13.5g | Vitamin A: 1IU | Vitamin C: 67.5mg