Appetizers & Side Dishes · Breakfast & Brunch · Desserts

Semi-Homemade Strawberry Compote

Recipe from Cooks Illustrated.

Didn’t your mama tell you to not waste any food?

– Have frozen strawberries that have been sitting in your freezer a little too long? No problem – substitute 1 lb frozen strawberries for the fresh strawberries

– Use on ice cream, cheese cake, pancakes and you will be a happy camper

– Welch’s jam has a great and “natural” strawberry taste compared to some other brands I’ve tried.


1 pound fresh strawberries , whole and halved (because chunky is good!)
1/2 cup seedless strawberry jam
1/4 cup sugar
Pinch of table salt
2 teaspoons lemon juice


Combine strawberries, jam, sugar, and salt in medium saucepan. Cook, stirring frequently, over medium heat, until sauce has thickened – about 8 minutes. Remove from heat, stir in lemon juice, and transfer to medium bowl. Cool for 30 minutes, then loosely cover with plastic wrap and refrigerate until chilled, about 2 hours.

This compote can be served warm or cold.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s