One surefire way to use up strawberries close to expiring is to convert them into a delicious, fast, and easy Strawberry Compote (or Strawberry Sauce). It’s a great way to reduce food waste and make something you (and your kids) will love!
You can put this on banana splits, ice cream sundaes, or use it as a cake filling!
How to make Strawberry Compote (Strawberry Sauce)
Compote is basically a quick jam that doesn’t need to be cooked as long and isn’t supposed to be as thick. I don’t even add water to my strawberry compote during the summer peak harvest as strawberries are bursting with flavor and juice. You might have to add in a little water with winter strawberries, but this strawberry sauce was perfect without it.
- First, add the berries and the sugar into a heavy saucepan.
- Crush the berries slightly in the pan.
- Cook the mixture on medium heat for 10-15 minutes, stirring often to prevent burning.
- The compote is done when it thickens up and the berries are done to your liking.
Additions to the Compote
You can add a few things. However, know that it will alter the consistency of the compote! If you add the juices or the liquor, you might have to thicken the sauce with a cornstarch slurry ( see the tips below for thickening it).
You can try adding:
- 1-2 tbsp orange juice
- 1-2 tbsp Triple sec or Cointreau for a boozy sauce! YUM! (You can see that this will be my favorite addition and will happen soon!)
- 1 tsp orange zest
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- pinch of salt
Freezing Strawberry Compote
Fruit compotes freeze exceptionally well! To freeze, divide the cooled compote into freezer-safe containers, place the lids on top, and freeze for up to 3 months. Then, let defrost on the counter and use. This is handy if you want to double or triple this recipe.
How Long Compote Lasts
Compote is close in texture to a strawberry freezer jam with no pectin, so it will stay in the refrigerator for up to 2 weeks. It’s meant to be eaten soon (and this is a smaller recipe so I have faith in you; you can eat it within those two weeks!)
Thickening Fruit Compotes
I rely on only berries and sugar, once you start adding in juices then you might need to thicken it as you don’t cook a compote as long as you cook a jam. To thicken you can make a cornstarch slurry of 1 tbsp cornstarch and 1/4 cup of water. Whisk into the hot strawberry sauce once it’s cooked to your liking, making sure to whisk rapidly to ensure that there are no lumps. Add just enough to thicken it to your liking.
More Uses for Strawberry Compote
- Try this right away on my homemade pancakes from scratch, Belgian waffles or my classic waffle recipe!
- Be wild and crazy and pair it with cottage cheese pancakes or my banana pancakes! YUM!
- Toast! Just use it like jam.
More Strawberry Recipes
Want to use up the bounty of summertime strawberries? Try these delicious recipes!
Happy cooking! I am going to make this again as I’m going to make sundaes soon as we are getting a nice heat wave this weekend, and I can’t freaking wait!
Love,
Karlynn
Fast & Easy Strawberry Compote (Strawberry Sauce)
Ingredients
- 1 pound fresh strawberries washed and sliced
- 2-4 tablespoons white sugar to taste
Instructions
- Add the berries and the sugar into a heavy saucepan.
- Crush the berries slightly in the pan.
- Cook the mixture on medium heat for 10-15 minutes, stirring often to prevent burning.
- You can add in sugar during the cooking process to your liking, this all depends on how sweet your strawberries are.
- The compote is done when it thickens up and the berries are done to your liking.
- Remove from the heat and let cool.
- Store in the refrigerator until you use it.
Notes
- add the white sugar to taste
- if needed, add water to thicken out the compote.
Nutrition
Pin this recipe to your DESSERTS BOARD and Remember to FOLLOW ME ON PINTEREST!
Koji Goto says
Made this using frozen strawberries (2 cups) that needed to be used up and a cup of frozen blueberries. 2 tbsp of sugar. Came out great! Wife added 2 tbsp of Cointreau to boost the flavor and we used it to top our french toast. Plate licker!