Ingredients
Strawberries
- 1 lb (4 cups) whole or frozen strawberries (washed, hulled and sliced in half)
Citrus
- 1 teaspoon lemon zest (about 1/2 a small lemon)
- 2 tablespoons lemon juice (about 1/2 a small lemon)
Sweetener
- 1/4 cup pure maple syrup, granulated sugar or honey
Thickener
- 1 tablespoon corn starch
- 2 tablespoons warm water
Instructions
- Combine Ingredients: Add the strawberries, lemon zest, lemon juice, and sweetener to a medium saucepan over medium heat and stir to combine.
- Prepare Cornstarch Slurry: In a separate small bowl, dissolve the cornstarch in warm water, then pour this mixture into the saucepan and stir well to incorporate.
- Simmer: Increase the heat to medium-high to bring the mixture to a gentle bubble, then reduce heat to medium-low and simmer for 3-5 minutes. Stir frequently to break down the strawberries to your desired texture and to prevent sticking. The compote is ready when it thickens and coats the back of a spoon.
- Cool: Remove the saucepan from heat and let the compote cool. It will continue to thicken as it cools, especially once refrigerated.
Notes
- Use either fresh or frozen strawberries depending on availability.
- Adjust sweetness by choosing maple syrup, sugar, or honey based on preference.
- For chunkier compote, break the strawberries up less during cooking.
- Refrigerate after cooling to further thicken and preserve.
- Great as a topping for pancakes, waffles, yogurt, ice cream, or toast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
