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Strawberry and balsamic compote
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Makes: 2 small jars
1kg strawberries, hulled and halved
250g caster sugar
4 tbsp aged balsamic vinegar
1. Sterilise 2 jam jars. Preheat the oven to 170˚C, gas mark 3; thoroughly clean 2 x 200ml jars, plus their lids, and put in the oven, jars on their sides, for 10 minutes. Turn off the oven, leaving the jars and lids inside until the compote is ready.
2. Put the strawberries, sugar and 3 tbsp balsamic vinegar in a large heavy-based pan and set over a medium-low heat. Stir until the sugar dissolves then simmer gently for 40-50 minutes until the strawberries have stewed down and thickened. Stir in the remaining vinegar. Transfer to the sterilised jars and seal tightly. Leave to cool then chill and use within 2 weeks.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
Per 100g serving 478kJ 113kcals |
---|---|
Fat | 0.4g |
Saturated Fat | trace |
Carbohydrate | 25g |
Sugars | 24g |
Protein | 0.5g |
Salt | trace |
Fibre | 2.9g |
This recipe was first published in Thu Apr 25 12:41:21 BST 2019.
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