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Strawberry Compote

A simple yet elegant fruit preserve made with fresh strawberries, perfect for various dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1.5 cups
Course: Breakfast, Condiment, Dessert
Cuisine: French-inspired
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh strawberries hulled and halved
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract optional but recommended

Equipment

  • Large stainless steel saucepan or heavy-bottomed pot
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Sharp knife for hulling strawberries
  • Cutting board
  • Clean glass jars for storage
  • Fine mesh strainer (optional)

Method
 

  1. Rinse the strawberries thoroughly under cool running water and pat them dry.
  2. Hull and halve the strawberries using a sharp knife.
  3. Place the halved strawberries in your saucepan and add the sugar on top. Stir gently and let sit for 5 minutes.
  4. Add the fresh lemon juice and vanilla extract, stirring to combine.
  5. Heat the mixture over medium-high heat and bring to a boil, stirring occasionally.
  6. Once boiling, reduce heat to medium and let the compote simmer for 12 to 15 minutes, stirring every 2 minutes.
  7. Test for doneness by dropping a spoonful onto a cold plate and checking if it wrinkles.
  8. Remove from heat and let the compote cool for 10 minutes at room temperature.

Notes

Store in airtight glass jars and keep refrigerated for up to two weeks.