Strawberry compote is a quick and easy, chunky fruit sauce made by simmering fresh strawberries (can use frozen, too) with any type of sugar, plus lemon juice.
You can put this sweet compote onto cake (including pancakes), or as a topping on oatmeal.
I like to put it on top of Polenta Lemon Cake. It’s totally delish!
- 2 cups fresh or frozen organic strawberries (crowns removed and quartered)
- 3 tablespoons granulated sugar (can use honey or maple syrup)
- 2 tablespoons fresh lemon juice
- Put the strawberries, sugar, and lemon juice into a small saucepan over medium heat.
- Bring to a boil, then lower heat to a gentle simmer, stirring occasionally.
- Cook 10-15 minutes until the fruit breaks down into a saucy consistency.
- You can mash some strawberry pieces with a fork to get a creamier texture.
- Remove from heat and let cool.
- The compote will thicken as it cools.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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