Yield: about 3 cups
Strawberry Compote
Strawberry Compote is similar to jam, but made quickly with delicious pieces of fresh berries.
Ingredients
- 4 cups fresh strawberries, washed, hulled and cut into quarters
- 1-2 cups sugar (see note below)
- Juice and zest of 1 lemon
- 2 tablespoons of cornstarch
Instructions
- In a medium saucepan combine the fresh strawberries, granulated sugar, and lemon juice. Stir gently with a wooden spoon to combine the ingredients.
- Cook the strawberries on medium heat, stirring occasionally, until they release their juices and become soft and tender, for 8-10 minutes.
- Once the strawberries have softened, use a potato masher or the back of a wooden spoon to mash them into smaller pieces.
- In a small bowl, prepare the cornstarch slurry by mixing the cornstarch and 4 tablespoons of water until smooth. Add the slurry to the saucepan and stir well.
- Continue cooking the compote on medium-low heat for an additional 2-3 minutes, or until the sauce thickens slightly. Remove from heat and let it cool to room temperature.
- Once the compote has cooled, transfer it to glass jars for storage. It can be refrigerated for up to 2 weeks or frozen for up to 2 months. (Leave 2 cm. or so of room at the top of the jar if freezing.)
Notes
Start will the lesser amount of sugar and add more as needed to suit your tastes. The more sugar you add the longer you may need to simmer the compote in order for it to thicken.