A simple sweet topping made with 3 ingredients that elevate your sweet treats and savory in just a few minutes!
So right now, fresh strawberries are GINORMOUS in the stores and we cannot get enough of them! For real, they are so juicy and so incredibly delicious.
Grab Your Ingredients
Now I prefer to use fresh blueberries but if’s off-season, you can absolutely use frozen ones.
If you are using frozen, no need to let them thaw first either. Just know that it will take a little extra time for the mixture to reduce and thicken
Sugar & Butter
Yes really, just sugar and butter. You can read below why you add in the butter.
The only other optional thing is a little bit of liquid (water/juice) if you want to thin it out due to over-thickening it. I tend to not use liquid UNLESS I’m adding a bit of booze.
Let’s make the Fresh Strawberry Compote / Filling
While you can most certainly buy this stuff pre-made, making this from scratch is crazy easy and absolutely DELICIOUS! The process could not be any easier. All you need are fresh strawberries, some granulated sugar, and a little bit of butter
- In a saucepan, add the strawberries and sugar, and bring to a boil.
- Once it starts to bubble around the edges reduce the temp to low and continue cooking until it starts to bubble and foam up.
- When the foam starts to form, add a little bit of butter and stir.
- The whole process takes about 15 minutes or so. Stir frequently until the mixture thickens and you can drag a spoon through the reduction and the line remains for a bit before it slowly gets back together.
- Remove from the heat and transfer to another container.
- Allow the mixture to come to room temperature or put it in the fridge to chill it faster.
Chef’s Tip about reducing fresh fruit
When making a quick refrigerator jam or reduction sauce, fruit creates its own natural pectin thus negating the need for some type of stabilizer or preservative like Sure-Jell.
The only time you really need items like that is when you’re canning them for long-term storage.
Just like making pie filling or jams, fruits will produce foam as it reduces. The butter helps curb the foam. It’s not necessary as you could spoon off the foam but I’ve always done it.
Ways To Use Strawberry Compote
I’d like to say, “just on a spoon” as it’s amazing but it’s so versatile! I recommend the following items:
Storing Strawberry Compote
Once it’s made it’ll last in the fridge for up to a week. If you want to can/preserve it you can use a water bath canning method.Print
- 6 cups chopped or halved strawberries
- 3/4 cup sugar
- 1/2 teaspoon butter, unsalted
- In a medium saucepan over medium-high heat, add the strawberries and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 teaspoon of butter and stir in.
- Cook for about 10-15 minutes or until the mixture is thickened and, when you run a spatula through it the line mixture stays separated and just barely starts to melt back together. *To speed up the process, add the bowl to the fridge for about 30 minutes or so.
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