I found myself with some punnets of picked over strawberries, having given mini Jones the best ones, thinking I would eat the rest – but then my week got so busy I didn’t get around to it. There were berries that were slightly under ripe, and another punnet that didn’t taste of anything at all.
I hate throwing food away though, and thought perhaps cooking them into a compote would save them.
Gently heating the berries with a little orange makes the flavour pop, and makes a delicious breakfast or dessert out of something that may otherwise be thrown in the bin. You don’t need to add any sugar to the berries, the orange juice provides enough sweetness.
Can I freeze this berry compote:
Yes you can. Freeze in individual portions and freeze up to 2 months.
Uses for berry compote:
- Spoon on top of plain yogurt
- Add to muesli or granola with yogurt
- Add to these granola cups with yogurt
- Serve on top of ice cream
Make it Your Compote:
Strawberries: This also works really well with just strawberries.
Other Berries: Raspberries and blackberries would also work – you might need to add a little honey or maple syrup though.
If you are looking for more leftovers recipes, have a look at this Broccoli Spinach Pesto which is a great recipe for using up cooked broccoli or that last handful bagged spinach, or this Spanish Torrijas, a delicious recipe for stale bread. If you have any cereal that need using up, try these 2 ingredient chocolate nests – you could fill them with this compote and yogurt!
- 1.5 c strawberries and blueberries
- 1 tbsp fresh orange/tangerine juice.
- Hull the strawberries, quartering the larger ones, halving medium ones.
- Place them in a small saucepan with the orange juice, then heat gently over a medium heat. Bring to a simmer, and cook for 5 minutes.
- Can easily double, triple the recipe. Amounts don’t need to be exact.