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Recipe: Strawberry Chipotle Compote

I’m dying for some summer fruits!  I’m all squashed out right now and I’m guessing many of us are feeling the same way.  At a recipe tasting I conducted yesterday, where people tasted and compared 4 acorn squash recipes, someone commented “Tasty! They looked appealing but I can’t pick one. I’m sick of squash! (But that’s not your fault, Kate).”

I feel his pain…so here’s a cheery, bright red (something you don’t find in winter veggies) recipe that’ll give you a taste of what you’ve been craving: berries.

Strawberry Chipotle Compote

Serves 12

  • 3 cups chopped strawberries, frozen and thawed
  • 1 chipotle in adobo, seeded and finely minced
  • 1 tablespoon sugar
  • 1 lemon, zested and juiced or 1/3 cup lemon juice
  • ½ teaspoon of cinnamon
  • Dash of salt

Add all ingredients to a medium saucepan over medium heat.  Bring to a boil and then reduce heat to low.  Simmer for about 10-15 minutes, or until the mixture thickens.   Remove from heat and let cool.

If you want this recipe to be more like a jam, you can add pectin.   Yield = 1 pint

If you want to preserve this compote, check back on Friday for a guide to canning!

19 calories ∣ 1 calorie from fat ∣ 0 g fat ∣ 0 g saturated fat ∣ 5 g carbs ∣ 1 g fiber ∣ 0 g protein ∣ Excellent source of vitamin C

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