zoom Strawberry and balsamic compote

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    Strawberry and balsamic compote

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    Strawberry and balsamic compote

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

    Makes: 2 small jars

    Ingredients

    1kg strawberries, hulled and halved
    250g caster sugar
    4 tbsp aged balsamic vinegar

    Method

    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.

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

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