Description
A simple and delicious strawberry compote made by simmering fresh or frozen strawberries with lemon zest, lemon juice, balsamic vinegar, and sugar. This versatile topping is perfect for pancakes, yogurt, desserts, or as a sweet addition to savory dishes.
Ingredients
Scale
Strawberries and Citrus
- 4 cups hulled strawberries (frozen or fresh), quartered
- 1 medium lemon, zested and juiced (about 1 teaspoon zest and 2 teaspoons juice)
Flavoring and Sweetener
- 2 teaspoons balsamic vinegar (or more lemon juice, optional)
- 1/4 cup white granulated sugar
Instructions
- Zest and Juice the Lemon: Zest the lemon to collect about 1 teaspoon of lemon zest, then juice it to obtain approximately 2 teaspoons of fresh lemon juice.
- Combine Ingredients: In a heavy-bottomed saucepan, add the quartered strawberries, lemon zest, lemon juice, balsamic vinegar, and sugar.
- Simmer the Mixture: Place the saucepan over medium heat, stirring occasionally for about 15 minutes. Allow the strawberries to soften and the juices to thicken, forming a syrupy compote.
- Optional – Thicken the Syrup: For a thicker compote, remove half of the strawberries with a slotted spoon and continue simmering the remaining syrup for an additional 3 to 5 minutes until your desired consistency is reached.
- Cool and Store: Remove the compote from heat and let it cool completely. Once cooled, transfer it to a sterilized jar and refrigerate. The compote will keep fresh for up to 2 weeks in the fridge.
Notes
- Use either fresh or frozen strawberries depending on availability.
- Balsamic vinegar adds depth of flavor but can be substituted with extra lemon juice for a tangier taste.
- Adjust sugar amount to your preference for sweetness.
- This compote is delicious served warm or chilled over pancakes, yogurt, ice cream, or cheesecake.
- To sterilize jars, boil them in water for 10 minutes before use.
