zoom Strawberry and balsamic compote

    Save to your scrapbook

    Strawberry and balsamic compote

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Strawberry and balsamic compote

    • Preparation time: 5 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars