We love this strawberry compote so much. Like our peach compote, it's a great way to take advantage of fresh summer fruit. It uses cooking sherry, so the finished product reminds me a bit of a strawberry daiquiri. This one would be a nice surprise for your valentine on Valentine's Day. 😉
We've shared this compote on pretty much every blog post that involves pancakes, waffles, French toast, or crepes. It's a wonderfully versatile topping that makes a nice alternative to maple syrup when strawberries are in season, or even when they're not. This recipe works just as well with frozen strawberries.
I can imagine that it would also be wonderful on top of your favorite ice cream or yogurt. How about cheesecake? I bet it would be divine on top of pound cake or angel food cake. Then of course there is strawberry shortcake too.
This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!
- 3 pints fresh strawberries. Washed, patted dry and sliced. You can use thawed frozen strawberries as well.
- 1 cup granulated sugar.
- ¼ cup cooking sherry. Adds flavor. Much of the alcohol will cook out, leaving behind an added layer of wonderful flavor. If you prefer not to cook with alcohol, you can try substituting ¼ cup of apple cider vinegar and ¼ cup of water. (source) I have not yet tested this substitution. If you do, please comment below and let us know how it went.
- Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar and Swerve brown sugar. (affiliate links)
- Non-alcoholic - Substitute ¼ cup of apple cider vinegar and ¼ cup of water for the cooking sherry.
- Strawberry and blueberry compote - toss a few blueberries into the mix to make this tasty variation.
- Strawberry banana compote - peel and slice a banana. Toss the slices into the compote during the last two minutes of cooking time just to warm them.
- Strawberry basil compote - finely chop enough fresh basil to make 2 tablespoons. Stir it into the compote during the last 5 minutes of cooking time.
- Mint strawberry compote - finely chop enough fresh mint to make 1 tablespoon. Stir it into the compote during the last 5 minutes of cooking time.
- Medium saucepan. Because strawberries are acidic, it's best to use a non-reactive (stainless steel, glass, or ceramic) pan. Avoid aluminum.
- Food processor or blender. Use this to easily break the strawberries down into smaller chunks. You can also leave the strawberries sliced for a chunkier syrup.
- Wooden spoon. A wooden spoon is non-reactive and won't scratch the bottom of your saucepan.
Allow the compote to cool completely, then store it in an airtight container in your refrigerator for up to a month. It will also freeze well. To freeze, pour it into a mason jar and cover with lid, leaving at least one inch at the top to allow for expansion during freezing. It will keep in the freezer for up to a year. Thaw out in the refrigerator and then keep it refrigerated once opened.
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- 3 pints fresh strawberries (or frozen strawberries thawed) washed, patted dry and sliced
- 1 cup granulated sugar
- ¼ cup cooking sherry
- In a non-reactive pan (stainless steel or glass), over medium heat, combine the strawberries, sugar and sherry.3 pints fresh strawberries (or frozen strawberries thawed), 1 cup granulated sugar, ¼ cup cooking sherry
- Bring to a boil, reduce the heat to low and simmer until the fruit is soft, about 10 minutes. Remove from heat and cool.
- In a food processor, fitted with a metal blade, puree the strawberries for a few seconds until chunky or a few seconds longer until smooth.