Make a delicious homemade strawberry sauce with this quick strawberry compote recipe. It’s so easy to make using fresh or frozen berries. Made with only three ingredients and it’s ready in 15 minutes. Perfect for serving with Greek yogurt, cheesecake, waffles and more.
🌟 Why You'll Love This Recipe:
- It’s very quick to make.
- It can be eaten warm or cold.
- Use this compote recipe as a guide for making other fruit compotes.
🥘 Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Strawberries – Choose strawberries that are bright red with no white or green patches. They should be firm and plump and smell nice. If you can't get fresh strawberries, you can use frozen.
- Note: The strawberries in this compote recipe can be replaced with other fruits and berries.
Juice – I used orange juice, but lemon juice or water could also be used.
Sugar – Use white granulated sugar, it will help keep the sauce looking light and bright. The recipe uses only two teaspoons of sugar, which is not too sweet. However, if you would like a little more sweetness, add more sugar to taste after it has cooked.
🍳 Step By Step Instructions
Step 1 - Wash and pat dry the strawberries, then use a small sharp knife to remove the leaves. Slice large and medium strawberries into halves or quarters and leave the smaller berries whole.
Step 2 - Place the strawberries into a small pot with orange juice and sugar.
Step 3 - Cook over almost low heat for about 10 minutes, stirring almost constantly as it cooks. Remove from the heat. Let it cool before serving.
💭 Recipe Tips
Adjusting The Consistency Of Berry Compotes
To a certain extent, you can control the consistency in a homemade compote recipe especially when it comes to making a berry compote.
Berries contain a lot of juice and when cooked produce plenty of liquid. How you control the consistency is by the way you cook the berries.
Make it thick: Compote can be made thick and almost jam-like by cooking the fruit in a pot without a lid. Cook on an almost low heat and stir almost constantly, turning down the heat as the liquid evaporates. This consistency is great for using as a filling or topping.
Make a slightly thick and runny sauce: The sauce in compote can be made slightly thick and runny, by cooking the fruit in a pot with a lid. Cook on an almost low heat for 5 minutes with the lid on and occasionally stir. After 5 minutes remove the lid and continue to cook and stir on low heat for another 5 minutes. This consistency is great as a topping for things like ice cream and Greek yogurt.
Allow it to cool then transfer the compote to a clean jar, seal and keep in the fridge for up to one week.
📝 Frequently Asked Questions
Yes, you can make compote with other fruits like:
• Or a combination of any of the above.
Yes, you can! Frozen fruit is a great alternative when fresh fruits are out of season or are just too expensive to buy.
There is no need to defrost frozen fruit, just put them in a pot, slowly heat, and bring to a boil. It will take a little longer to cook but the finished compote should be just as good.
Yes, you can! Allow to compote to cool completely then transfer to freezer containers or bags, seal and freeze for up to three months.
🍮 More Sweet Recipes
- Strawberry cake
- Mexican three milk cake
- Fluffy apricot cake -
- Easy cheesecake recipe
- Browse all sweet treat ideas
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📋 Recipe Card
Quick Strawberry Compote
- 500 grams strawberries (blueberries, blackberries or raspberries can also be used)
- 2 tablespoons sugar
- 3 tablespoons orange juice (or lemon juice or water)
- Wash and pat dry the strawberries, then use a small sharp knife to remove the leaves.
- Slice large and medium strawberries into halves or quarters and leave the smaller berries whole.
- Place the strawberries into a small pot with orange juice and sugar.
- Cook uncovered over an almost low heat for about 10 minutes, stirring almost constantly as it cooks. Remove from the heat. Let it cool before serving.
- Transfer the compote to a clean jar, seal and keep in the fridge for up to one week.