2 Ingredient Strawberry Compote

Simple, two-ingredient Strawberry Compote is easy to make and is a delicious addition to so many types of recipes. It adds a burst of juicy freshness that sweetens everything up. With little sugar, this bright, fruity topping is a keeper. This is naturally top-8-free and very allergy friendly as it has no: gluten, wheat, dairy, egg, soy, fish, shellfish, peanuts or tree nuts.

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WHAT IS STRAWBERRY COMPOTE?

Strawberry compote is a fruity and sweet topping made from strawberries and sugar that have been simmered to bring out the juicy wonder of this delicious berry. It’s a somewhat runny topping with thick (usually halved) and soft pieces of fruit that add that extra layer of goodness to a host of foods. 

HOW DOES STRAWBERRY COMPOTE DIFFER FROM JAM AND JELLY?

Compote, jam and jelly are all delicious ways to enjoy a fruit spread or topping. However, jam and jellies are typically made in different applications, have smaller pieces of fruit and are thicker.

For example, jam and jellies are typically made by using the freezer jam technique or are bottled at high temperatures like canning techniques. Both are made to last for longer periods of time, whereas compote should be used within two weeks max.

Jams and jellies often use pectin and higher amounts of sugar too.

DO I NEED CORNSTARCH?

When researching fruit compotes some people call for cornstarch, and some people do not. I prefer to keep things simple if I can. I do not call for cornstarch because I know there are many with corn allergies.

Simmering helps thicken the compote naturally, so I don’t think it’s needed. Compote isn’t supposed to be as thick as jam or jelly and should run a bit (like down the sides of a cheesecake…YUM!). However, if you’re wanting a thicker, more set compote, then you can mix 1 TBSP of cornstarch with 1.5 TBSP of cold water. Then, pour that into the simmering liquid and you’ll find it helps it set up even further. Though not needed. It’s really a personal preference.

DO I NEED LEMON JUICE?

I don’t think so. Many recipes call for it, but I find berries are usually tart enough on their own, especially where I keep the sugar low. If you want a bit more acidity, then feel free to use around 1 TBSP of lemon juice. You can always switch it up by using another citrus fruit for a secondary flavor, like orange juice.

WHAT IS COMPOTE GOOD ON?

Basically anything you’d put jam or jelly on, compote is good on too since they’re so similar, like:

• Gluten-free Biscuits 
• Pancakes (gluten-free pancakes and gluten-free vegan pancakes)
• Waffles
• Cupcakes and cake fillings
• Cheese boards and charcuterie boards
• Ice Cream
• Oatmeal
• Overnight oats
• Gluten-free vegan French toast 
• Scones
• Vegan Chocolate Cheesecake 
• Homemade gluten-free bread 
• Crackers
• Yogurt Parfaits (as shown in the picture)

…really anywhere you need a natural sweetness. You can’t go wrong even eating it with a spoon.

TOOLS NEEDED:

• Cutting board and knife
• 1/2 cup measuring cup
• Medium saucepan
• Heat proof spatula to stir with
• Potato masher (not a requirement, but helps mash the berries some)
• Clean class or container to store compote in

INGREDIENTS NEEDED:

• 1 pound (16 ounces) strawberries, washed and hulled
• 2 TBSP sugar

CAN I USE FROZEN STRAWBERRIES?

Since strawberries at their peak in the warmer months, frozen berries come in handy during the cold winter months. Frozen berries are picked at their peak so they should be good to use too when you don’t have any fresh handy.

There will be a little bit more water content because of the freezing, so you may find you’ll need to simmer it a bit longer to get the same consistency.

CAN I USE DIFFERENT FRUIT?

Absolutely. Peach, plum, apple…there are so many delicious fruits. Pick which fruit will go best with your recipe and go to town.

HOW DO I STORE COMPOTE?

Store leftover strawberry compote in an airtight container in the fridge for 7-14 days. It is not meant to be stored as long as jams or jellies and should be eaten in that shorter time frame.

You can freeze it. To thaw, put in the fridge overnight to thaw. To warm, nuke it in the microwave for a short amount of time.

TIPS FOR STRAWBERRY COMPOTE

• The sweeter the berries, the sweeter your compote will be. Try to pick strawberries that are firm and bright red for best results. As one of my favorite songs say: “The darker the berry, the sweeter the juice!” 
• Taste test. Don’t go blindly on what a recipe says. Before you take it off the stove, taste it. Were the berries more sour than you thought? Does it need more sugar? Feel free to add more. Make it the way you like so that you’re happy with the end result. I wrote this recipe with the lower end of sugar content, so you may need to up it if you’re wanting something ultra sweet.

DO I HAVE A VIDEO SHOWING HOW TO MAKE IT?

I do! Once you see this video you will be assured you can do this and see how crazy easy it is. The video should auto populate, if it doesn’t it is embedded in the bottom of the recipe card. If that fails, you can view it on YouTube.

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