Recipe: Very Berry Strawberry Compote


Very Berry Strawberry Compote 

12 months + up 

Makes 1 cup

  1. 1/2 tablespoon coconut oil (or butter)

  2. 1 lb. fresh strawberries, hulled and chopped

  3. 1/4 cup granulated sweetener*

  4. 2 tablespoons orange juice

  5. 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.

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© 2019 Danielle Krupa