Description
A sweet and tangy strawberry compote made with fresh or frozen strawberries, lemon zest and juice, balsamic vinegar, and sugar. This versatile condiment is perfect for topping pancakes, yogurt, ice cream, or toast, and can be easily made on the stovetop in under 20 minutes.
Ingredients
Scale
Strawberries Mix
- 4 cups hulled strawberries (frozen or fresh), quartered
Citrus and Flavorings
- 1 medium lemon, zested and juiced (about 1 tsp zest and 2 tsp juice)
- 2 teaspoons balsamic vinegar (or more lemon juice)
- 1/4 cup white granulated sugar
Instructions
- Prepare Lemon: Zest the lemon to get about 1 teaspoon of lemon zest, then juice it to obtain 2 teaspoons of lemon juice. This adds a fresh citrus aroma and brightness to the compote.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the quartered strawberries, lemon zest, lemon juice, balsamic vinegar, and sugar. This creates the flavorful base for the compote.
- Cook the Compote: Place the saucepan over medium heat. Stir occasionally for about 15 minutes, allowing the strawberries to soften and release their juices while the mixture thickens into a syrup.
- Adjust Thickness: If you prefer a thicker compote, remove half of the strawberries from the pan and continue simmering the remaining syrup for an additional 3-5 minutes to reduce it further.
- Cool and Store: Let the compote cool completely before transferring it to a sterilized jar. Store in the refrigerator for up to 2 weeks, ensuring freshness for future uses.
Notes
- Use frozen strawberries if fresh ones are not in season; just thaw and quarter before cooking.
- Balsamic vinegar adds a subtle depth of flavor, but you can substitute extra lemon juice for a more tart profile.
- For a smoother texture, pulse the compote briefly in a blender after cooking.
- Serve chilled or at room temperature with breakfast dishes or desserts.
- Ensure jars are sterilized properly to maximize shelf life when storing the compote.
