Ingredients
Equipment
Method
- Add all ingredients to a medium saucepan over medium heat.4 cups frozen strawberries, ¼ cup monk fruit sugar, 1 teaspoon vanilla bean paste, 1 teaspoon sea salt
- Stir to combine and bring to a boil.
- Cook for 10 minutes, stirring occasionally, until the strawberries break down completely and the sauce thickens.
- Remove from heat. The compote will thicken more as it cools.
- Let cool completely before transferring to a jar. Store in the fridge.
Notes
STORAGE
- Fridge: Airtight jar or container for up to 1 week
- Freezer: Freeze in small portions for up to 3 months. An ice cube tray works perfectly; freeze, pop out, store in a zip bag. Thaw overnight in the fridge.
TOP TIPS
- Frozen strawberries work better than fresh for compote. They release more juice as they cook which gives you a thicker jammier result without any extra steps.
- Do not rush it. Ten minutes on medium heat is the sweet spot. Too high and it scorches. Too low and it stays watery.
- It thickens as it cools. Pull it off the heat when it looks slightly looser than you want. It will be perfect once it is cool.
- Vanilla bean paste is the move. Vanilla extract works but the paste gives you visible specks and a deeper flavour that makes this compote taste elevated.
- Make a double batch. It keeps for a week and you will use it faster than you think.