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Chunky Strawberry Compote

shirley byrdComment
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I love making my own compotes. As in this strawberry compote, I can control and explore flavors. I can make it with fresh ingredients. I can make it chunky. If you love a strawberry preserve, this easy to make compote is several steps up the flavor chart.

Add the compote to ice cream concoctions, a cake, a pie or tart or even a bagel and cream cheese—whatever your heart desires! Serve hot, room temperature or cold.

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The Recipe
Yields 1 cup

Prep time: 10-15 minutes, Cook time: 18 minutes


  • 1/3 cup water

  • 1/2 cup sugar

  • 9 ounces fresh strawberries, sliced in quarters. Reserve 3 ounces, chopped.

  • 2 Tablespoon orange juice, without pulp

  • 2 fresh lemon peel, about 1” x 2”

  • 2-3 Tablespoon Cointreau liqueur


  1. Using a non-reactive heavy saucepan, combine first ingredients (except the 3 ounces of reserved chopped strawberry).

  2. Over high heat, bring mixture to a boil and stir continuously.

  3. As strawberries become soft, break up and mash them with a wooden spoon, about 3 minutes.

  4. Lower the heat to medium and simmer for about 15-18 minutes until desired thickness, all while continue to stir and mash strawberries.

  5. Fold in the 3 ounces of reserved chopped strawberries. Turn off heat and stir in Cointreau.

  6. Immediately pour the compote into a bowl or a sterilized canning jar.

Cooking Notes:

Refrigerate any unused strawberry compote. Flavors should last 1-2 weeks. The liquour can be eliminated but feel free to explore other liqueur flavors, such as a Chambord (a raspberry liqueur) and even a brandy.


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