In need of a special, last-minute Valentine’s Day dessert? This cinnamon strawberry compote would make an elegant addition to any store-bought cheesecake, ice cream, or angel food cake. Or make an extra special breakfast that day by topping waffles, pancakes, or toast with this rich, red sauce.
This compote combines the fresh and tangy taste of strawberries and freshly squeezed lemon juice with the sweetness of sugar and a hint of spice and warmth from cinnamon and cloves, making this sauce a special winter treat. The ingredients blend beautifully over the stove in a matter of minutes and can be served hot, or can be placed in the fridge for a few hours to be served chilled. It’s entirely up to you. Either way, this compote is good, and you’ll find yourself wanting to make it over and over again!
So, if you need a quick recipe, here you go! And as Valentine’s Day approaches, let us remember to love well and to love deeply, just as God loves us.
Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrongdoing, but rejoices with the truth. Love bears all things, believes all things, hopes all things, endures all things.”1 Corinthians 13:4-7
CINNAMON STRAWBERRY COMPOTE
- 16 oz strawberries, diced
- 1/3 c sugar
- 1 lemon, juice of (divided)
- 1 ½ t cinnamon
- ¼ t cloves (scant teaspoon)
- 2 T cornstarch
Mix the diced strawberries, sugar, and 1 teaspoon of lemon juice together and simmer over medium heat for five to seven minutes, stirring often. Stir in the cinnamon and cloves and place on low heat for one more minute. Meanwhile, stir the cornstarch into the remaining lemon juice, one tablespoon at a time, until combined. Slowly add the cornstarch mixture to the strawberry sauce while stirring constantly. Once combined, remove from heat and serve or let chill. Enjoy!