This easy strawberry compote is quick and delicious! Low sugar, just a few ingredients, and thickens without cornstarch. Perfect topping for pancakes, cheesecake and more!
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Strawberry compote is an easy way to bring more berries into your life, and who doesn't want that? This simple recipe uses only two tablespoons of sugar, and thickens naturally with the addition of a little lemon juice.
Compote is a great way to use up berries before they go bad and can be used in so many delicious ways. Let's cut down on food waste while enjoying all the flavor, shall we?
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Compote vs Jam
Compote is not jam, it's much easier and stress-free in my opinion! Compotes use just a couple of tablespoons of sugar, and they should be stored in the refrigerator and eaten within a few days. Jam might use several cups of sugar, and if you plan to can it, needs to be transferred to sterilized containers and prepared in a very specific way to avoid bacterial growth.
Ingredients
- Strawberries: In this case, you don't need the most perfect strawberries ever. If they are perfect, yay, but if they have been hanging around in the fridge and aren't looking so perky anymore, that's okay. Just cut off any really bad mushy spots and you're good to go.
- Sugar: Great news - compotes only use a little bit of sugar, so you can feel a bit better about indulging.
- Lemon juice and zest: The lemon juice will help it thicken a bit, the zest adds additional brightness.
- Water
How to make it
Hull the strawberries and cut them in half, or quarters if they are very large.
Add the strawberries, sugar, lemon juice, and water to a deep saucepan and place over medium heat.
Cook over medium heat, stirring occasionally until the mixture thickens to your desired consistency, 20-25 minutes. Stir in lemon zest, and set aside to cool.
Tips and Substitutions
- If you want to skim the foam off the top, you can, but it's not essential. Since the compote will be stored in the fridge and you're not canning it, there's no need to worry about air bubbles letting in bacteria. You can just stir them away.
- You can adjust the cooking time to suit the thickness you prefer. If you want it more liquidy to use on pancakes, stop the cooking sooner. If you like a thicker consistency, cook it longer. Just remember it will thicken slightly as it cools.
- You can substitute other berries or even mixed berries in equal amounts.
Serving Suggestions
- Pour over the top of Cornmeal Pancakes for a sweet/savory combo
- Serve inside Buckwheat Crêpes when you're feeling French!
- It's the perfect topping for your favorite ice cream flavor.
- Layer into Yogurt Parfaits.
- Ladle some on top of French toast, pancakes or waffles.
- Put it on cheesecake.
FAQ
Store in an airtight container in the refrigerator for 5-7 days.
Compote freezes well in an airtight container for up to 3 months. Allow to thaw in the refrigerator before serving.
Related Recipes
More dairy-free strawberry recipes!
- Flip strawberries to the savory side with this Strawberry Arugula Salad with Basil and Mint.
- A Strawberry Dairy Free Milkshake hits the spot on a hot day. Or anytime, really.
Recipe
Easy Strawberry Compote
Equipment
- large saucepan non-reactive
Ingredients
- 1 pound fresh strawberries
- 2 tablespoon sugar
- 2 tablespoon lemon juice
- 2 tablespoon water
- zest of one lemon
Instructions
- Hull the strawberries and cut them in half, or quarters if they are very large.
- Add the strawberries, sugar, lemon juice, and water to a deep saucepan and place over medium heat.
- Cook over medium heat, stirring occasionally until the mixture thickens to your desired consistency, 20-25 minutes. Remove from heat, stir in lemon zest, and set aside to cool.
- Remove from heat, stir in lemon zest, and set aside to cool.
Notes
- If you want to skim the foam off the top, you can, but it's not essential. Since the compote will be stored in the fridge and you're not canning it, there's no need to worry about air bubbles letting in bacteria. You can just stir them away.
- You can adjust the cooking time to suit the thickness you prefer. If you want it more liquidy to use on pancakes, stop the cooking sooner. If you like a thicker consistency, cook it longer. Just remember it will thicken slightly as it cools.
- You can substitute other berries or even mixed berries in equal amounts.
- Store in an airtight container in the refrigerator for 5-7 days.
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