• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Summer

    April 1, 2021 Basics

    How to Make Strawberry Compote

    Jump to Recipe - Print Recipe

    This delicious strawberry compote is made with just 3 simple, whole-food ingredients. Easily make it as sweet or as tart as you like.

    In less than 10 minutes, you'll have a delicious strawberry sauce that you can:

    • smother on dairy-free crepes
    • make a healthier PB & J with it and homemade cashew butter
    • add it to oatmeal
    • drizzle on yogurt and maple tahini granola

    What is Strawberry Compote and How is it Different From Jam?

    Although strawberry compote and strawberry jam are made with similar ingredients, the texture is the main difference.

    Compote has a syrupy consistency with soft pieces of cooked fruit whereas jam is more cohesive, thick, and spreadable.

    Ingredients

    This compote uses just a few really simple ingredients.

    • strawberries - both fresh and frozen strawberries work. What you choose will depend on what's in season, and also what's available to you where you live.
    • lemon juice and zest - The lemon adds brightness, flavor, and tang to round out the sweetness of the strawberries and the sweetener.
    • raw honey - gives the strawberry compote the perfect amount of sweetness without being overly sweet.
    • salt - just a pinch to balance out the sweetness.

    How to Make Homemade Strawberry Compote

    1. Bring to a boil. Add all the ingredients to a medium pot and bring to a boil over high heat.
    2. Cook until soft. Once boiling, reduce the heat to medium and continue to simmer, stirring occasionally until the berries are soft and starting to fall apart.
    3. Add texture. After about 5 minutes, lightly mash your strawberries with a fork (only if your strawberries are whole). And cook for another 2-3 minutes. 
    4. Let cool. Remove from the heat and let cool.
    5. Store. Once cool, store in a tightly sealed jar in the fridge for up to 10 days.

    Make It Your Way: Ingredient Substitutions

    Please remember that recipes are just a starting point. 

    How can you make this strawberry compote using what you already have? Here are some ideas…

    • No strawberries? ➝ If you can't find strawberries, you can also use fresh or frozen blueberries. Since they're smaller, cook them for less time (around 3-5 minutes).
    • No lemons? ➝ You can also use the juice and zest from oranges or limes.
    • No raw honey? ➝ Substitute with maple syrup or cane sugar.

    Helpful Tips for Making Strawberry Compote

    • If using fresh strawberries, make sure to hull your strawberries to remove the green stem and white core near the stem. If your strawberries are larger, cut them in half or quarters.
    • Fresh strawberries cook down quicker than frozen, so they won't need the additional 2-3 minutes of cooking.
    • The compote will thicken slightly when cooled, especially after it's been refrigerated.
    • You may want to add more sweetener. This will depend on the ripeness of your fruit and your personal preference. To do this, add 1 more teaspoon at a time, tasting after each addition until it's reached your desired sweetness.

    More Easy Cooking Tips You'll Love

    • How to Make Dragon Bowls
    • How to Make Tomato Confit
    • How to Make a Simple Vinaigrette Dressing
    A jar of strawberry compote.
    Print Recipe Pin Recipe
    5 from 2 votes

    Strawberry Compote

    Strawberry compote couldn't be easier to make. All you need are fresh or frozen berries, citrus, and a bit of natural sweetener and in less than 10 minutes you'll have a delicious sauce.
    Prep Time2 mins
    Cook Time7 mins
    Total Time9 mins
    Author: Lindsey Jenkins

    Ingredients

    • 1 pound fresh or frozen strawberries see notes
    • 1 teaspoon lemon zest
    • 2 tablespoon lemon juice
    • 2 tablespoon raw honey see notes
    • pinch of salt

    Instructions

    • Add all the ingredients to a medium pot and bring to a boil over high heat.
    • Once boiling, reduce the heat to medium and continue to simmer, stirring occasionally until the berries are soft and starting to fall apart.
    • After about 5 minutes, lightly mash your strawberries with a fork (only if your strawberries are whole). And cook for another 2-3 minutes.
    • Remove from the heat and let cool.
    • Once cool, store in a tightly sealed jar in the fridge for up to 10 days.

    Notes

    • If using fresh strawberries, make sure to hull them to remove the green stem and white core near the stem. If your strawberries are larger, cut them in half or quarters.
    • You may want to add more sweetener. To do this, add 1 more teaspoon at a time, tasting after each addition until it's reached your desired sweetness.
    • Fresh strawberries cook down quicker than frozen, so they won't need the additional 2-3 minutes of cooking.
    • The compote will thicken slightly when cooled, especially after it's been refrigerated.

    More Summer Recipes

    • A plate of lemon blueberry baked oatmeal with a lemon slice, fresh blueberries, and a yogurt glaze.
      Lemon Blueberry Baked Oatmeal
    • Glasses of freshly made watermelon juice with a lime wedge.
      Watermelon Juice
    • A bowl of spaghetti with fried zucchini rounds in a zucchini sauce with fresh torn basil leaves.
      Spaghetti Alla Nerano
    • Peach Galette With Puff Pastry

    Reader Interactions

    Rate & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Spring Recipes

    • A large bowl of potato and asparagus salad with roasted garlic dressing.
      Potato Asparagus Salad With Roasted Garlic Vinaigrette
    • A loaf of carrot cake cut with a couple of slices in the front.
      Carrot Cake Loaf With Zesty Citrus Glaze
    • Lavender Lemonade
    • Sautéed Garlic Scapes with squeezed lime
      Sautéed Garlic Scapes with Smoked Sea Salt and Lime

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • pouring vegan oyster sauce into a glass jar
      Vegan Oyster Sauce Recipe
    • What Goes With Spinach?
    • A short glass of overnight chia seed pudding topped with fresh fig slices and dukkah seasoning.
      Overnight Chia Seed Pudding

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.