Ingredients
- 1 1/2 pounds fresh or frozen strawberries, hulled and quartered
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- If using fresh strawberries, wash, hull, and quarter them into evenly sized pieces.
- In a medium saucepan, combine the strawberries, granulated sugar, and lemon juice.
- Stir gently to evenly coat the strawberries with the sugar.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Cook for about 20 minutes, stirring occasionally, until the strawberries soften and release their juices.
- For a thicker compote, continue simmering for an additional 10 minutes until the mixture becomes jammy.
- Remove the saucepan from the heat and allow the compote to cool completely.
- Transfer the compote to an airtight container and refrigerate until ready to serve.
- Serve warm or chilled over pancakes, waffles, yogurt, cheesecake, oatmeal, or ice cream.
Notes
- Frozen strawberries can be used directly without thawing.
- Simmer longer for a thicker, jam-like texture.
- Add vanilla extract or cinnamon for extra flavor variation.
- Blend the compote if you prefer a smoother consistency.
- Lemon juice brightens the flavor and balances the sweetness.
- The compote thickens slightly as it cools.
- Store leftovers refrigerated for up to 5 days.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 8g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
