We can even call it strawberry sauce but compote sounds better, that’s all. When you chop fruits and cook them with sugar and some water it results in a chunky fruity sauce that can be used as a topping for desserts or an addition to drinks and bakes. Mainly, it is a great way to store fresh summer berries and fruit and scoop out as needed.

Strawberries are plentiful and seasonal here in summer and I am unable to resist the deals and sales everywhere. One way to make the goodness of these sweet summer berries linger is by making a compote and storing in the fridge for up to 2-3 weeks or in the freezer.

I use the compotes as a topping on waffles, ice cream, crepes, and anything else my heart desires. I also use it in lassis and smoothies.

Step by Step

1. Wash, hull and chop about 1 lb strawberries into large pieces
   • To hull the strawberry, twist off the green leaves, then insert a knife at the top and make a scooping action, this will remove the stem
   • Then chop into half or quarters

2. Place them in a saucepan
   • Add 1/4 c water
   • 1/4 c sugar
3. Turn on the heat and allow the strawberries to cook down, stirring often and mashing them for about 5-7 mins.
4. Once the mixture thickens a bit, turn off the heat.
5. Pour into a jar, close the lid and allow to cool.
6. If you wish, you can puree the compote after it is completely cool (I don’t because I love the texture of the chunky bites)
7. Refrigerate when cool and use as needed over the next 2-3 weeks.

Print Recipe

5 from 1 vote

Strawberry Compote

Capture the summer sweetness of strawberries in a jar and use in desserts and drinks.

Course: Dessert, Topping

Cuisine: American

Keyword: compote, fruit sauce, sauce, strawberry, topping

Servings: 16 oz

Author: Madhavi

Ingredients

• 1 lb fresh strawberries
• 1/4 cup sugar
• 1/4 cup water

Instructions

Prep strawberries

• Wash, hull and chop about 1 lb strawberries into large pieces.

  To hull the strawberry, twist off the green leaves, then insert a knife at the top and make a scooping action, this will remove the stem.

  Then chop into half or quarters.
• Place them in a saucepan

  Add 1/4 c water

  1/4 c sugar
• Turn on the heat and allow the strawberries to cook down, stirring often and mashing them for about 5-7 mins.
• Once the mixture thickens a bit, turn off the heat.

  Pour into a jar, close the lid and allow to cool.
• If you wish, you can puree the compote after it is completely cool (I don't because I love the texture of the chunky bites).
• Refrigerate when cool and use as needed over the next 2-3 weeks.