Strawberry Compote

Prep Time 2

Cook Time 15

Cooling Time 10

Total Time 27

Servings servings

Add 16 ounces frozen strawberries to a saucepan over medium heat. Stir occasionally as the strawberries thaw and begin to break down, about 3-5 minutes.
Once berries are mostly thawed and starting to release their juices, add 3 tablespoons maple syrup, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Stir well to combine.
Let sauce simmer for 5-10 minutes, stirring occasionally, until the strawberries have mostly broken down and the sauce has thickened slightly.
Remove from heat and let the compote cool slightly before serving.

If you like a chunkier consistency, simmer less. If you want it more broken down and jammy, simmer longer.
For a smoother sauce, use an immersion blender to puree the cooked berries, or mash them thoroughly with a fork. For a chunkier, more textured sauce, skip this step and leave them as is.
If you want to use fresh strawberries, use about 2 cups. Frozen strawberries have less water content in them, so fresh strawberries will release more liquid as they cook down.