Strawberry Orange Compote

Strawberry Orange Compote

Compote is so easy to make, a great place to start for people new to canning. Compote has a consistency somewhere between a jam and a syrup. Great to serve over a custard, crepes or drizzle over yoghurt or oatmeal and even add a spoonful to milkshakes.


  • 2 quarts strawberries hulled and quartered
  • 2 cups sugar
  • 1 orange zest and juice
  • 1 lemon zest and juice


  • Prepare a boiling water bath and jars to sterilize. Place the flat lids in a small saucepan, cover them with water and simmer over very low heat. This compote will keep in the fridge for several weeks without canning so if you plan to eat it right away, you may wish to skip the canning process.
  • In a large, nonreactive pot, combine the strawberries, orange zest and juice, lemon zest and juice, and sugar. Bring to a simmer over medium-high heat, stirring often. Lower the heat and cook for for 30-45 minutes stirring regularly. The consistency should be viscous but still runny.
  • Remove the pot from the heat and ladle the compote into hot jars. Leave ¼ inch headspace. Wipe the rims, apply the lids and rings and process in a boiling water bath for 20 minutes. This processing time has been adjusted for the altitude in Calgary (3500 feet above sea level).


Add a tablespoon of cinnamon or cardamom for a different flavour note. Try blood oranges instead of navel oranges. A splash of grand marnier at the end of the cooking time would also make a delectable dessert with the compote drizzled over ice cream.
Adapted from Tart and Sweet by Kellie Geary and Jessie Knadler