Simple Strawberry Compote

Course Snacks, Sides, & Appetizers

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings tablespoons

Calories 29kcal

Author Kristine Underwood

Wash and chop or slice strawberries into manageable size pieces. Using an egg slicer makes this quick and easy.
Add the strawberries, sugar, lemon juice, and sea salt to a small saucepan.
Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices (about 5–7 minutes).
Reduce heat slightly and let simmer another 5–10 minutes, until the sauce thickens and the berries are soft.
Remove from heat and stir in the vanilla extract.
Let cool slightly, it will continue to thicken as it sits.
Once cool, store the strawberry compote in an airtight container or mason jar in the refrigerator for up to 5 days or freeze for up to 3 months.

Use fresh or frozen strawberries (no need to thaw, but you'll need to smash them as they cook). Frozen starwberries will also be more mellow in flavor.
Use an egg slicer to quickly slice the berries.
Simmer until slightly thick, it will thicken more as it cools.
Mash the strawberries lightly during cooking for a smoother texture.
Add a splash of water if the sauce is too thick.
Add 1/2 tsp almond extract for extra flavor.
You can double or triple this recipe to make a bigger batch.