Description
This Strawberry Compote is a simple and delicious fruit sauce made by simmering fresh or frozen strawberries with lemon zest, lemon juice, balsamic vinegar, and sugar. Perfect as a topping for pancakes, yogurt, ice cream, or toast, it offers a bright and tangy flavor with a thick, syrupy consistency that can be adjusted to your preference.
Ingredients
Scale
Fruit and Flavorings
- 4 cups hulled strawberries (fresh or frozen), quartered
- 1 medium lemon, zested and juiced (about 1 teaspoon zest and 2 teaspoons juice)
- 2 teaspoons balsamic vinegar (optional, can use more lemon juice in place)
Sweetener
- 1/4 cup white granulated sugar
Instructions
- Zest and Juice the Lemon: Use a grater or zester to remove about 1 teaspoon of zest from the lemon, then juice the lemon to get approximately 2 teaspoons of lemon juice, setting both aside for later use.
- Combine Ingredients: In a heavy-bottomed saucepan, add the quartered strawberries, lemon zest, lemon juice, balsamic vinegar, and sugar, mixing gently to combine.
- Simmer the Compote: Place the saucepan over medium heat and cook, stirring occasionally, for about 15 minutes. During this time, the strawberries will soften and release their juices, which will begin to thicken into a syrup.
- Optional – Thicken the Syrup: If you prefer a thicker compote, carefully remove half of the softened strawberries from the pan, then continue simmering the remaining liquid for an additional 3 to 5 minutes until desired thickness is reached.
- Cool and Store: Remove the compote from heat and let it cool completely. Transfer the cooled compote into a sterilized jar or container. Store refrigerated for up to 2 weeks for best freshness.
Notes
- Using frozen strawberries works well if fresh are not in season; thaw before cooking if desired.
- Balsamic vinegar adds a subtle depth of flavor but can be omitted or replaced with extra lemon juice for a more tart taste.
- You can adjust the sugar amount to taste, depending on the sweetness of your strawberries.
- The compote is excellent served warm or chilled over pancakes, ice cream, yogurt, or as a spread on toast.
- To sterilize jars, boil them in water for 10 minutes before use to extend shelf life.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
