Using frozen strawberries is easier, I don’t have to wash and hull them, they are ready to use. No mess too.
I made this strawberry compote using frozen strawberries (get the organic one if you can find it) and sugar substitute, erythritol.
I’m making several desserts (pavlova, ice cream and cake roll) using this strawberry preserve and I want to lessen the guilt somehow.
I am not on keto diet but I did buy a bag of erythritol for testing sugar-free recipes. If you don’t have this sugar substitute, you can of course use regular sugar but not as much maybe ⅔ cup – 1 cup depending on the sweetness or tartness of strawberries
This strawberry compote is good, it’s not too sweet
I love it over ice cream..
I used most of it for topping my Pavlova
I think it’s time to make another batch..
This is 2 pounds of frozen strawberries
Cut frozen strawberries in half and put in a big saucepan, sprinkle erythritol or sugar
cook over medium heat for about 10-15 minutes When strawberries are soft, take them out of the pan/pot and let the liquid boil
..and boil until greatly reduced and thick and with syrup like consistency
put the strawberries back in the saucepan and cook for 1-2 minutes more. Let it cool and tranfer into clean jars. It should last for a week or more..I hope. Ours lasted for only one day:D
- Chef Knife
- Sauce Pan
- Range Oven
- Wooden Spoon
- Food Container
- Personal Fridge
- Cold and Hot Blender
- Measure Cup
- 2 lbs Strawberries frozen or fresh
- 1 cup Erythritol or sugar but use less or to taste
- 1 tbsp Lemon Juice
- 1 pinch Salt
- Cut strawberries in half and put in a saucepan.
- Add erythritol or sugar, toss to mix then cook over medium heat, the juices will start to ooze out of the strawberries, bring to a boil then lower the heat to let the mixture simmer.
- About 15 minutes or so, when strawberries are soft, take them out of the saucepan.
- Then turn the heat/ fire to medium high and let the liquid boil until it is greatly reduced and becomes thick like a syrup.
- Put the cooked strawberries back in the saucepan, cook a couple minutes more then turn off heat.
- Add lemon juice and picnh of salt.
- Stir and let cool before transfering to a container.
- This should keep for more than a week in the fridge.
- Use it as toppings or filling for cakes, ice cream or over your toast.