QUICK STRAWBERRY COMPOTE
- Gather the ingredients.
- Rinse the 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 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.
- Place the berries in a saucepan. Add the sugar and 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.
- 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.
- Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings (1 pint total), UnsaturatedFat 0 g
BIG-BATCH STRAWBERRY COMPOTE
- Combine strawberries, sugar, salt, and 1/4 cup water in a small pot. Scrape in vanilla seeds and add pod, or add lemon zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat spoon, 40-45 minutes. Fish out vanilla pod and/or lemon zest, then stir in lemon juice.
- Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.
- Combine berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.
- Bring juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over strawberries, and toss to combine.
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Number Of Ingredients 4
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
BIG-BATCH STRAWBERRY SHORTCAKES
Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.
Provided by Betty Crocker Kitchens
Number Of Ingredients 7
- In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
- Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 28 g, TransFat 1 1/2 g
STRAWBERRY COMPOTE WITH SUGARED DROP SCONES
- Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
- To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
- Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
- Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.
Nutrition Facts : Calories 332 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SMALL-BATCH STRAWBERRY CRUMB BARS
These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don't want a huge quantity. Store leftovers in an airtight container for up to one week.
Provided by thedailygourmet
Number Of Ingredients 8
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper.
- Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
- Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
- Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
- Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.9 g, Cholesterol 53.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.5 g, Sodium 308.1 mg, Sugar 15.9 g
More about "big batch strawberry compote recipes"
HOMEMADE STRAWBERRY SAUCE (TOPPING) - SALLY'S …
STRAWBERRY COMPOTE - CRAVINGS OF A LUNATIC
EASY 30-MINUTE STRAWBERRY COMPOTE - HEALTHY RECIPES …
EASY STRAWBERRY COMPOTE - SOUTHERN MADE SIMPLE
STRAWBERRY COMPOTE (OR STRAWBERRY SAUCE) - WILD WILD …
STRAWBERRY COMPOTE RECIPE | MYRECIPES
3 INGREDIENTS STRAWBERRY COMPOTE - A BAKING JOURNEY
EASY STRAWBERRY COMPOTE RECIPE - THE GOLDEN LAMB
EASY STRAWBERRY COMPOTE FILLING WITH FROZEN STRAWBERRIES
STRAWBERRY COMPOTE (STRAWBERRY SAUCE) - MY DAINTY KITCHEN
HOMEMADE STRAWBERRY COMPOTE FLAVOURED WITH BALSAMIC AND VANILLA
SUPER SIMPLE STRAWBERRY COMPOTE - MIDWEST FOODIE
STRAWBERRY COMPOTE - CONFESSIONS OF A BAKING QUEEN
INSTANT POT STRAWBERRY COMPOTE RECIPE - MASHED.COM
17 BIG BATCH COOKING IDEAS IN 2021 | COOKING, BATCH COOKING, RECIPES
STRAWBERRY COMPOTE | CRAFTYBAKING | FORMERLY BAKING911
STRAWBERRY COMPOTE (3 INGREDIENTS!) - MEANINGFUL EATS
BIG-BATCH STRAWBERRY COMPOTE | RECIPE - PINTEREST
STRAWBERRY COMPOTE OR SAUCE | EASY & QUICK RECIPE - ELAVEGAN
HOMEMADE BLUEBERRY–STRAWBERRY COMPOTE AND A DELICIOUS TREAT
BIG-BATCH STRAWBERRY COMPOTE | RECIPE | COMPOTE RECIPE, …
STRAWBERRY COMPOTE ~ EASY STRAWBERRY SAUCE TOPPING
STRAWBERRY-RHUBARB COMPOTE | RICARDO
THE STRAWBERRY COMPOTE THAT TAKES YOU FROM BREAKFAST TO DESSERT
HOMEMADE STRAWBERRY COMPOTE RECIPE - BAKE WITH SWEETSPOT
HOW TO USE STRAWBERRY COMPOTE TO MAKE FAST BREAKFASTS …
STRAWBERRY COMPOTE RECIPE - COOKING AT NOON
EASY HEALTHY STRAWBERRY COMPOTE - SEW WHITE
EASY STRAWBERRY COMPOTE RECIPE
ROASTED STRAWBERRY COMPOTE | SOUTHERN LIVING
STRAWBERRY RHUBARB COMPOTE - MOUNTAIN MAMA COOKS
22 BIG-BATCH RECIPES - YAHOO!
EASY STRAWBERRY COMPOTE - VEGGIE DESSERTS
SIMPLE RECIPES BIG-BATCH STRAWBERRY COMPOTE RECIPE | EPICURIOUS
STRAWBERRY COMPOTE RECIPE - HOW DAILY
TWO RECIPES OF STRAWBERRY COMPOTE | RECIPE ARTICLES AND FACTS
STRAWBERRY COMPOTE RECIPE - THE BOOKISH BRUNCHER
BIG-BATCH STRAWBERRY COMPOTE - MASTERCOOK
DECORATED STRAWBERRY COMPOTE HAND PIES - WILD WILD WHISK
BIG-BATCH STRAWBERRY COMPOTE | RECIPE | STRAWBERRY COMPOTE, …
You'll also love
Top Asked Questions
How do you make strawberry compote with strawberries?This 3 ingredient Strawberry Compote is perfect for pouring over pound cake, ice cream or anything else you little heart desires! Heat the sugar and orange juice over medium-high heat until the sugar dissolves. Toss in the strawberries and cook over medium heat for about 10 to 12 minutes, stirring every so often.
What is strawberry compote made out of?Strawberry fresh fruit compote is an easy recipe made from fresh strawberries that are cooked down and sweetened with sugar. Lemon juice, lemon zest, or orange juice can also be added for another layer of flavor. How long does strawberry compote last?
How do you thicken strawberry compote without Jam?Strawberries contain a small amount of natural pectin, which helps things gel together. So do orange and lemon. In this recipe, the compote is thickened naturally from the available pectin in the strawberries and orange juice, and from reducing the cooking liquid just enough. With that being said, this compote is not thick like jam.
How to cook strawberries on the stove?Heat the sugar and orange juice over medium-high heat until the sugar dissolves. Toss in the strawberries and cook over medium heat for about 10 to 12 minutes, stirring every so often. As it cooks and soften slightly you can use a wooden spoon to break up the fruit a bit more.