Quick Strawberry Compote

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 09/30/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 servings

Strawberry compote is really easy to make. All you need are a few bright spring berries, a bit of sugar, and a splash of water or juice. In about 10 minutes of cooking time, you'll have a deliciously sweet and tangy bread topper. If frozen fruit is all that you have at hand, go ahead and make the substitution; frozen fruit is usually processed at its peak of ripeness, so a good quality brand would yield great compote.

Quick strawberry compote in a glass jar

​The Spruce Eats / Ulyana Verbytska

For our recipe, just 2 tablespoons of sugar for 1 pound of strawberries is all you need, and the amounts are easily adjusted up or down depending on how much fruit you're using. Our batch makes 1 pint, for 8 total servings.

Use strawberry compote like you'd use jam, but check our suggestions below to make the best use of this easy and wonderful homemade compote.

What Is the Difference Between Compote and Jam?

Compote and jam are two different products made from similar ingredients. Compotes have bigger pieces of fruit in them, and smaller berries can be kept whole, whereas jam has smaller pieces of fruit, sometimes even pureed. Compotes are not canned and have less sugar than jam.

What You'll Need To Make This Strawberry Compote Recipe
Bellemain-micro-perforated-stainless-steel-colander
A Colander
Chef'n Strawberry Huller
A Handy Dandy Strawberry Huller
Amazon Caraway 3-Quart Sauce Pan
A Good Saucepan

"This quick and easy compote recipe made a delicious fruity sauce for pancakes. I liked the fact that it wasn't overly sweet. The strawberries end up with lots of juice, so I added the cornstarch, and it was perfect.' —Diana Rattray

Quick strawberry compote in a glass jar on a marble countertop
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Ingredients

  • 1 pound strawberries

  • 2 tablespoons sugar

  • 3 tablespoons orange juice

  • 2 tablespoons cornstarch

Steps to Make It

  1. Gather the ingredients.

    Ingredients for quick strawberry compote recipe gathered

    ​The Spruce Eats / Ulyana Verbytska

  2. Rinse 1 pound of strawberries, pat them dry, and then hull the fruit. To do this, insert a knife at an angle under the leaf cap and then twist it to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.

    Strawberries rinsed, hulled, and sliced on a cutting board

    ​The Spruce Eats / Ulyana Verbytska

  3. Place the berries in a saucepan. Add 2 tablespoons sugar and 3 tablespoons orange juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.

    Strawberries simmering in a saucepan for compote

    ​The Spruce Eats / Ulyana Verbytska

  4. Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.

    Strawberry compote in a pot with a spoon for tasting

    ​The Spruce Eats / Ulyana Verbytska

  5. Let the compote cool completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.

    Compote cooled and stored in an open jar with strawberry compote on a spoon

    ​The Spruce Eats / Ulyana Verbytska

How To Store and Freeze Strawberry Compote

  • Fresh compote can be kept in the fridge in a glass jar or airtight container, covered, for up to 2 weeks. Always use a clean utensil to take some out, and never use an already-licked spoon to get more, as the bacteria in the saliva can grow in your food and spoil it very easily.
  • If you made a bigger batch, let the compote cool completely before placing it in freezer bags. Keep in the freezer for up to six months and thaw in the refrigerator overnight before using it. Heat up in a saucepan and add a teaspoon of water if needed.

Feeling Adventurous? Try this:

One easy way to add different flavors is to switch out the water or juice for another liquid:

  • Add red wine or a berry liqueur - Even if the alcohol evaporates during cooking, the flavor will still be there, adding an adult kick to the compote.
  • Make it tangy - Add balsamic vinegar for a tangy and sweet-tart edge or add lemon juice to tone down the sweetness of the berries.

Here are a few other great ways to play with the flavor:

  • Make it zesty - Up the citrus with 1/2 teaspoon of orange or lemon zest.
  • Add spices - Add 1/2 teaspoon freshly grated ginger or minced fresh chile.
  • Use a mix of berries - Raspberries are a particularly good choice and will keep the red hue bright, but any other fruits will work. Blueberries and blackberries may muddy the color but add a wonderful fresh flavor.
Nutrition Facts (per serving)
33 Calories
0g Fat
8g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 33
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 0g
Vitamin C 36mg 181%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)