Description
This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!
Ingredients
Scale
- 1 pound fresh strawberries
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/4 cup water, divided
- 1 tablespoon cornstarch
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
Instructions
- Clean, hull and quarter the strawberries.
- Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.
- After about 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, about 1 minute. Reduce the heat. Mash the strawberries to the desired texture with a potato masher or fork.
- Remove from the heat and stir in the salt and vanilla. Taste and add additional sugar if desired, depending on the ripeness of your berries. The compote will thicken as it cools. If it’s too thick, add a little water.
- Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 2 weeks (or cool and freeze up to 6 months). Warm on the stovetop before serving.
- Category: Sauce
- Method: Stovetop
- Cuisine: Sauce
- Diet: Vegetarian
