The combination of fruit and wine is a winner and this recipe is no exception. I play around with this template for compote all year, for other combinations try Fig and Rosemary Compote with Greek Yogurt (there’s a video and dance break on this post), Stone Fruit Jam , and Prunes with Fig. Strawberry and Port Compote was featured on New Day Northwest (watch the segment from the link below!) with Toasty Walnut Cinnamon Granola.
Foodie Note: Use a mid-range priced port for cooking. I use Quarles Harris Ruby Porto from Trader Joe’s, which costs about $10. Save the good stuff for after dinner.
3 cups strawberries, frozen or fresh
1/2 cup port
1/2 cup brown sugar
1 pinch of salt
1) Add port and sugar into a sauce pan, heat over medium high until port begins to simmer. Use a whisk to stir and dissolve sugar.
2) Add strawberries, reduce heat to low and simmer partially covered with lid about 30-35 minutes. Let cool and store in the refrigerator for up to a week. Serve over plain Greek yogurt, my favorite is FAGE 2%, with Toasty Walnut Cinnamon Granola.