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Russian Dried Fruit Strawberry Compote Recipe

Fresh fruit isn’t the only answer when it comes to making compote. Try dried fruits like figs and currants with zesty spices in a strawberry compote recipe.
Course: Cheese Plates, Holidays
Keyword: Strawberry Compote, Strawberry Compote Recipe
Servings: 6 servings
Calories: 232kcal


  • 1 cinnamon stick
  • 8 whole black peppercorns or white, or mixture of both
  • 6 allspice berries
  • 2 cloves
  • 1 piece of orange zest or clementine, 2"x4" strip
  • 2 cups water
  • 1/2 cup brown sugar
  • 1/4 cup honey preferably buckwheat or other strongly flavored variety
  • 4 scrapes nutmeg see Kitchen Tips
  • 1/2 cup Orchard Choice or Sun-Maid California Figs stems removed
  • 1/2 cup tart cherries dried, pitted
  • 1/2 cup currants dried
  • 1/2 cup strawberries dried
  • 1/2 cup red plums dried
  • 1/2 cup prunes pitted


  • Make a sachet of the spices: Cut a sheet of 10-inch square of cheesecloth and spread it out on a work surface. Place the cinnamon stick, peppercorns, allspice, cloves, and orange zest in the center. Gather the corners together and tie them into a sachet with kitchen twine.
  • Pour the water into a medium-sized saucepan set over high heat, add the sachet, brown sugar, honey, nutmeg, figs, cherries, currants, strawberries, plums, and prunes, and bring to a boil, stirring occasionally.
  • Reduce the heat to a simmer and cook, stirring, uncovered, for 15 minutes. The liquid will reduce considerably and the fruit will absorb the liquid and rehydrate.
  • Remove from the heat and allow to cool for about 5 minutes, until the fruit is cool enough to touch.Remove the sachet.
  • Serve immediately or transfer to one large or several small containers, cover, and refrigerate. This compote can be served cold or gently rewarmed. It will keep, covered, in the refrigerator, for about 5 days.


Kitchen Tips:
Nutmeg is available ground, but if you buy the whole nutmeg and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, good supermarket spice sections, or online.
Recipe ©The Weiser Kitchen, Llc, by Tami Ganeles Weiser
Photo by Lindsay Moe on Unsplash


Calories: 232kcal | Carbohydrates: 59g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 295mg | Fiber: 4g | Sugar: 51g | Vitamin A: 530IU | Vitamin C: 8.9mg | Calcium: 51mg | Iron: 1mg