How to Make Strawberry Compote

5 from 2 votes

How to Make Strawberry Compote

Bursting with berry goodness, this slightly chunky Strawberry Compote is the simple, 3-ingredient recipe you need. My refreshingly delicious strawberry sauce is perfect for adding colorful flair and finger-licking flavor to everything from your favorite breakfasts to desserts this strawberry season!

Prep Time2

Cook Time15

Total Time17

Course: Compote

Cuisine: American

Servings: Servings

Calories: 53kcal

Author: Emily Laurae

Equipment

Ingredients

12 oz. Strawberries frozen or fresh
3 Tablespoons Granulated Sugar
2 Tablespoons Water
1 Tablespoon Lemon Juice about ½ a lemon
2 teaspoons Vanilla Extract optional

Instructions

Place the frozen or fresh strawberries in a saucepan with granulated sugar and water. On medium heat, start cooking the strawberries while pressing gently to break them down with a spatula.
12 oz. Strawberries, 3 Tablespoons Granulated Sugar, 2 Tablespoons Water
Bring the strawberries to a boil on the stove on medium high heat, stirring constantly until the strawberries have started to fully break down and the juices have started to reduce. Reduce the heat to low and continue reducing for about 15 minutes.
You can also test whether your compote is the texture of your liking by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of compote on the plate. If your compote has reduced to your liking on the cold plate you’re finished cooking! If not, you’ll need to continue cooking a bit longer.
Remove from the heat, stir in lemon juice and vanilla extract and allow the compote to cool. Store in an airtight container and use as you please!
1 Tablespoon Lemon Juice, 2 teaspoons Vanilla Extract

Notes

Storage Instructions

Once made, store the berry compote in a clean, airtight container (like a mason jar). It should keep for up to 2 weeks in the refrigerator or up to 6 months in the freezer.

Expert Tips & Serving Suggestions

Don’t overcook the berries. Heat can help berries break down, releasing all their tasty juices. That said, overcooking can lead to the strawberries breaking down entirely (like they would in a purée), which would prohibit the slight chunkiness we’re after.
Wait to add the lemon juice. You want all the active compounds to remain intact to keep your compote looking nice and vibrant.
Don’t bother defrosting. If you’re making a frozen berry compote, save yourself some time by dumping the frozen strawberries directly into your saucepan.

Nutrition