Danish strawberry compote (jordbærgrød)

A recipe for easy, delicious strawberry compote with vanilla

Course Dessert

Cuisine Danish

Nøgleord Danish summer, Strawberry compote, Summer food

Total Time 25

Servings servings

Calories 187kcal

Scrape the seeds out of the vanilla pod and mash them with a little of the sugar so they separate.
Put the frozen strawberries, sugar, water, vanilla seeds and the empty vanilla pod in a saucepan and bring to the boil.
Turn down to medium heat and let the compote simmer for about 5-6 minutes, - or until the berries are just tender.
*If using fresh strawberries, the cooking time is shorter.
Stir the cornflour into a couple of tablespoons of cold water and pour it into the compote, stirring as you go. Let the compote cook for a further 5 minutes or so over medium heat, - or until the berries are completely tender.
Take the pan off the heat (remove the vanilla pod first) and blend the compote lightly with a stick blender.
*You can skip this step if you prefer the compote with lots of whole berries, - at home we prefer it lightly puréed.
Cut the fresh strawberries into small dice and stir them into the hot compote.
*The fresh strawberries give the compote a lovely freshness and a really pleasant texture, as they are barely heated through.
Put the compote in the fridge and let it chill completely before serving.