Can you use frozen strawberries?

Yes you can but I find that packaged frozen strawberries don't tend to be as sweet or flavorful as in-season fresh strawberries (unless you froze your own summer strawberries). If using frozen strawberries, the compote will take a few extra minutes to cook.

Is this strawberry compote safe for canning?

This recipe is not suitable for canning. To preserve, store in the freezer instead.

What is the difference between coulis and compote?

A coulis can be made from uncooked or cooked fruit. It is pureed and strained and therefore has a very smooth texture. Compote, on the other hand, is always cooked and has a chunkier consistency.

What is the difference between jam and compote?

Jam is cooked for a longer time and has a much higher sugar content than compote does. Jam is considered a spread whereas compote is more of a chunky fruit sauce.

Easy Strawberry Compote Recipe

Description

Learn how easy it is to make this super delicious strawberry compote recipe. Just 4 simple ingredients and so versatile! Use it as a topping on anything from breakfast favorites like pancakes and waffles to desserts like ice cream, cheesecake and more!

Ingredients

Scale

1 pound strawberries, hulled and cut into quarters or halves (454 grams)
1/4 cup honey, maple syrup or organic cane sugar (or to taste)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

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Instructions

Add ingredients to saucepan: Place the strawberries, sweetener of choice (honey, maple syrup or organic cane sugar) and lemon juice in a saucepan.
Simmer gently: Simmer gently over medium heat for 10-15 minutes, stirring occasionally until strawberries soften and break down a bit and sauce thickens slightly (keep in mind that it will continue to thicken as it cools). Adjust heat as needed to maintain a gentle simmer.
Add vanilla extract: Remove the saucepan from the heat and stir through the vanilla extract.
Cool down: Let the compote cool for 10 minutes before serving or allow it to cool completely before storing. The compote will thicken more as it cools down. Serve warm or chilled.

For thicker compote: Mix together 1 teaspoon corn starch or arrowroot starch with 2 teaspoons water in a small bowl until dissolved. Stir the slurry into the simmering compote and cook for an additional minute. Keep in mind that the compote will continue to thicken up a bit as it cools (this goes for the compote without the added corn starch slurry as well).

Notes

For smoother compote: For less chunks, use a potato masher to break up the strawberries as it’s cooking. Or for a really smooth strawberry sauce consistency, use an immersion blender or transfer the mixture to a blender or food processor and blend until smooth.
Storage: Store in an airtight container in the fridge for up to 2 weeks or in the freezer for 6 months. To freeze, transfer the compote to a freezer-safe jar or container and allow to fully cool before placing in the freezer. Wide mouth mason jars (4-ounce, 8-ounce or 16-ounce) or Souper Cubes are great options for freezing in.
Ways to use strawberry compote: Serve it warm or cold as a delicious strawberry topping on a variety of breakfast and dessert dishes such as: ice cream, waffles, pancakes, French toast, yogurt, cheesecake, angel food cake, oatmeal, pudding and more! Head up to the “Ways To Use It” section for a more detailed list.
Use fresh, ripe in-season strawberries for the most amazing flavor! It can’t be beat!