Strawberry Compote/Sauce

You can leave the strawberry compote in a chunky consistency or puree it to make a delicious strawberry sauce – a great addition to pancakes, cheesecakes and many other desserts!

Ingredients:

450 g strawberries (you can use fresh or frozen strawberries; if using frozen berries, reduce the amount of water or omit it altogether; by the way, you can replace some of the strawberries with other berries of your choice, such as blackberries, blueberries, etc.)
60 ml (1/4 cup) water
2 tablespoons of lemon or lime juice
2-4 tablespoons of sweetener of your choice (any granulated or liquid sweetener will do; if you don't use sugar, maple syrup, brown rice syrup, date syrup, erythritol, etc. will do)
1/2 tablespoon cornstarch (this thickens the compote; instead of cornstarch, you can use arrowroot powder, tapioca flour/starch, or potato starch; if you don't want to use starch, just leave the water out or cook the compote longer - until it thickens on its own)

Additional Ingredients (optional):
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest

Directions:

1. Wash and chop the strawberries. Depending on their size, you can cut them into quarters or smaller pieces.
2. Place all ingredients in a medium saucepan and stir until the cornstarch dissolves and there are no lumps. Once dissolved, turn the heat down and bring the mixture to a boil. Cook over low to medium heat for about 6-8 minutes, stirring occasionally. Taste and add more sweetener or lemon juice if needed.
3. Let the compote cool completely (it will thicken more) and pour into clean glass jars. You can puree it with a blender - you will get strawberry sauce! Store in the refrigerator for up to 10 days.

Recipe: elavegan.com