Big Batch Strawberry Compote Recipes

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

NATURALLY SWEETENED STRAWBERRY RHUBARB COMPOTE

Steps:

• In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
• Using a potato masher, mash the fruit and make the compote smoother.
• Taste and add more honey if needed.
• Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it's no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.

BIG-BATCH STRAWBERRY COMPOTE

Steps:

• Combine strawberries, sugar, salt, and 1/4 cup water in a small pot. Scrape in vanilla seeds and add pod, or add lemon zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat spoon, 40-45 minutes. Fish out vanilla pod and/or lemon zest, then stir in lemon juice.
• Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.

QUICK STRAWBERRY COMPOTE

Steps:

• Gather the ingredients.
• Rinse the strawberries , pat them dry, and then hull the fruit . To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
• Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
• Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
• Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.