Easier than making preserves, this strawberry compote is the perfect accompaniment to almost anything…..oatmeal, cottage cheese, ice cream, waffles, crepes, toast with nut/seed butter, pancakes, french toast, or cake to name a few. Audrey’s favorite: poured over greek yogurt. The taste is so delicious and so clean, it will put to shame any of those containers of fruity yogurt. Plus, making your own fruit sauce at home means you can control how much sugar is added. And what parent doesn’t love that?
Very Berry Strawberry Compote
12 months + up
Makes 1 cup
- 1/2 tablespoon coconut oil (or butter)
- 1 lb. fresh strawberries, hulled and chopped
- 1/4 cup granulated sweetener*
- 2 tablespoons orange juice
- 1/4 teaspoon vanilla extract
In a heavy saucepan, heat the coconut oil over medium heat. Add the strawberries and cook 2-3 minutes until coated and slightly caramelized. Add the sugar, orange juice and vanilla; bring to a low boil over medium-high heat. Stir well. Turn the heat to low and bring to a simmer. Continue to cook down the fruit, stirring occasionally, for 10 minutes. Remove from the heat and let cool to room temperature. Compote will continue to thicken the cooler it gets. Will last 4 days in fridge or up to 3 months in freezer.
* You can certainly use regular sugar, but I prefer to use all natural, less refined sweeteners. Coconut palm sugar, turbinado, or what I’ve used here, florida crystals, are all great options.
For younger babies: exclude the sugar and puree with a banana.
For you: Top crostini with ricotta cheese, a dab of compote and a drizzle of honey.