Big Batch Strawberry Compote Recipes

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QUICK STRAWBERRY COMPOTE



Quick Strawberry Compote image

Take toast, yogurt, ice cream, and more to the next level with a homemade strawberry compote that's ready in 15 minutes.

Provided by Molly Watson

Categories     Breakfast     Brunch     Jam / Jelly

Time 15m

Yield 8

Number Of Ingredients 4

1 pound strawberries
2 tablespoons sugar
3 tablespoons orange juice or water
Optional: cornstarch (as needed)

Steps:

  • 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



Big-Batch Strawberry Compote image

Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.

Provided by Kat Boytsova

Categories     Strawberry     Vanilla     Lemon Juice     Lemon     Small Plates     Sunday Stash     Kid-Friendly     Dessert

Yield Makes about 6 cups

Number Of Ingredients 5

4 lb. strawberries, hulled, halved if large
3/4 cup granulated sugar
1/4 tsp. kosher salt
1 vanilla bean, split lengthwise, and/or 4 strips lemon zest (optional)
1 Tbsp. fresh lemon juice

Steps:

  • 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.

STRAWBERRY COMPOTE



Strawberry Compote image

Use this compote to top our Breton Butter Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3 cups

Number Of Ingredients 4

1 1/2 pounds strawberries, stemmed and cut lengthwise into 6 segments
2 tablespoons Grand Marnier
1 tablespoon finely grated orange zest
1 1/2 cups freshly squeezed orange juice, strained

Steps:

  • 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.

STRAWBERRY COMPOTE



Strawberry Compote image

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

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 4

4 cups strawberries, chopped
½ cup white sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

Steps:

  • 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



Big-Batch Strawberry Shortcakes image

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

Categories     Dessert

Time 40m

Yield 60

Number Of Ingredients 7

30 cups (7 1/2 quarts) sliced fresh strawberries
3 3/4 cups sugar
1 box (5 lb) Original Bisquick™ mix (18 2/3 cups)
5 cups milk
1 2/3 cups sugar
1 1/2 cups butter or margarine, melted
7 1/2 containers (8 oz each) frozen whipped topping, thawed

Steps:

  • 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



Strawberry compote with sugared drop scones image

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Provided by Good Food team

Categories     Dessert, Dinner

Time 15m

Number Of Ingredients 12

500g ripe strawberry , hulled
4 tbsp caster sugar
2 tbsp lemon juice
few drops balsamic vinegar (optional)
25g unsalted butter
140g self-raising flour
pinch of fine salt
1 tbsp white caster sugar , plus extra for tossing
1 large egg
1 tsp vanilla extract
150ml semi-skimmed milk
vanilla ice cream , to serve

Steps:

  • 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



Small-Batch Strawberry Crumb Bars image

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

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 8

nonstick cooking spray
1 ½ cups self-rising flour
½ cup white sugar
½ teaspoon ground cinnamon, divided
½ cup unsalted butter, cut into 8 pieces
1 egg
⅓ cup low-sugar strawberry compote
2 tablespoons rolled oats

Steps:

  • 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

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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.

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