Why I Keep Making These
So, I was digging through my freezer last week, looking for frozen berries, and I stumbled on a tiny box of strawberries I forgot I bought in February. They’re turning a little soft, but I still want that bright smell—tart, with a hint of sweetness. Something about that fleeting moment when strawberries smell like summer and feel just a little too fragile to eat, but perfect for turning into something new.
Suddenly, these bites don’t just taste like dessert. They feel like a secret I keep from myself—like a reminder that spring is just about showing up, even if the world’s still trying to catch up. It’s weird, but I think that’s why I keep coming back to them. Little tangy bites that matter more now than they did a week ago.
Berry Compote
Ingredients
Equipment
Method
- Measure out 2 cups of frozen strawberries and transfer them to a medium saucepan. Pour in 1/4 cup of granulated sugar and add 1 tablespoon of lemon juice.2 cups frozen strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice
- Place the saucepan over medium heat and cook, stirring occasionally with a wooden spoon or silicone spatula, until the strawberries start to release their juices and the mixture begins to simmer, about 5 minutes.2 cups frozen strawberries
- Reduce the heat to low and continue to cook, stirring frequently, until the strawberries break down further and the mixture thickens slightly, approximately 7-10 minutes, and the color deepens.
- Once the compote reaches a jam-like consistency and has a glossy appearance, remove from heat and let cool slightly.
- Transfer the warm or cooled compote to a serving bowl or jar. Serve immediately or refrigerate for later use.
Not sure when I’ll stop reaching for these, honestly. They’re small, yes, but somehow keep reminding me that the seasons are about moments to capture—tiny flashes of tart, creamy, berry-scented flashes that stick around just a little longer than expected.