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Strawberry and Raspberry Compote

Recipe information

  • Yield

    makes enough for 12 cupcakes

Ingredients

1 container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
1/2 cup sugar
1 tablespoon fresh lemon juice
1 container (6 ounces) fresh raspberries

Preparation

  1. Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.

Martha Stewart's Cupcakes
TagsCompoteCondimentStrawberryBerryFruitRaspberryDairy FreeGluten FreeNut FreeVeganQuickEasy5 Ingredients or FewerSummerCookbooks
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