Simple Strawberry Compote Recipe
This strawberry compote is a simple and delicious way to use fresh berries. You can easily make a sweet and tangy topping for yogurt, ice cream, pancakes, or waffles.
Servings 4 people
Calories 93kcal
Ingredients
- 1 lb strawberries hulls removed, sliced into ¼ of an inch
- 4 Tablespoons granulated white sugar
- 3 Tablespoons fresh lemon juice
- Pinch ground cinnamon
- 1 Tablespoon each cornstarch and water for a cornstarch slurry
Instructions
- Combine the sliced strawberries, granulated sugar, lemon juice, and ground cinnamon in a medium saucepan.
- Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat to medium-low and stir occasionally. Cook for 10-15 minutes until the strawberries break down and the sauce thickens.
- Mix 1 tablespoon of cornstarch with 1 tablespoon of water in a separate container to make a cornstarch slurry. Add this to the compote and let simmer for 20-30 seconds. Remove from the heat and set aside to cool.
Notes
- You can store the compote in the refrigerator for up to a week or freeze it for up to 3 months.
- Skip the cornstarch slurry if you prefer a slightly thinner compote. The compote will naturally thicken as it cools.
Nutrition
Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 189mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16IU | Vitamin C: 73mg | Calcium: 21mg | Iron: 1mg