Easy and tasty vegan strawberry compote
Ingredients
- 2 Cups of Frozen or Fresh Strawberries
- 1/2 Cup Organic Brown Sugar
- Pinch Of Salt
- Less Than 1 Cup of Water
Strawberry Prep. If you choose to use fresh strawberries, rinse them first. Next, remove the leaves and stem. Then cut them into quarter slices. Slice enough strawberries to fill two cups. *(Skip this step if you are using frozen strawberries.)
Compote. Add 2 cups of strawberry to a non-stick* pan over medium heat. Then, add a little under 1/4 cup of brown sugar, a pinch of salt, and a splash or two of water. Let this cook until it boils, mixing occasionally. *(If you used frozen strawberries you will want to mash them a bit when it comes to a simmer.) Once you see the mixture boiling, that is your sign to turn off the stove and transfer your compote into a bowl. Place into the fridge and let it cool down completely.
Enjoy! Add this to a variety of dishes listed below:
- Peanut Butter & Jelly
- Overnight Oats
- Chia Seed Pudding
- Acai Bowls
- Any Dessert
- Cake Filling
Notes
I highly recommend letting your strawberry compote sit in the fridge overnight for the best results. (Your jam will get to a nice thick consistency by doing this.)
If you don’t have time to let it sit overnight that is okay! Let it cool in the fridge for about 20 minutes and it will still come out tasting delicious.
I used this strawberry compote to make my Ice Cream Cookie Sundae (shown below)
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