Strawberry-Cabernet Compote

Strawberry-Cabernet Compote
Strawberry-Cabernet Compote

I’m about to be really honest with you. And if you are someone who cooks and cooks for friends often, then you will probably get up out of your seat in a few seconds and dance around. I don’t know if it will be a joy-induced dance or if you’ll just feel the beat of a really good, unrelated song. But I bet something similar will happen momentarily.Don’t fight it. Be true to yourself. Live your truth.Every once in a while, friends will insist on bringing something (ex. Side salad, dessert, etc.). And if you have a strong need to feel like you contribute at least in some small way, to every component of your dinner party, this can present an issue. Maybe this blog entry is me dealing with my own personal “control” issues. Either way, you should probably leave comments that follow this model: “Remington, you’re so pretty.” Feel free to make it your own and add any twists, or just stick to the script.

Strawberry-Cabernet Compote

1 lb. Fresh Strawberries

½ Cup Sugar

½ Cup Cabernet Sauvignon, or fruity wine

¼ Teaspoon Coriander

1 Lemon

In a medium saucepan, combine the sugar and cabernet over sliced and/or chopped strawberries. Make sure to cut off all the stems and leaves because you don’t want to be dumb. Next, zest the lemon until you get about ¼-½ Teaspoon of that good stuff. It’s important to do that before the next step because if not, you will look a little clumsy. Juice the lemon right into the strawberries. After this, you’re done! Stir the compote really well and let it simmer and get all bubble for about ½ an hour. Stir every so often and it will get thick and oh-so delicious looking. This is obviously great over cheesecake or any other dessert. Or just served with a straw or spoon.