Wash and hull (remove the green leaves) the strawberries, then cut them into quarters (or halves for small ones).
Reserve ¼ of the strawberries and add the rest to a medium saucepan, along with the sugar and orange juice.
Cook over medium heat for 5 minutes, stirring often, until the strawberries break down. Stir in the remaining strawberries and cook for a further 4 minutes.
Remove from heat and allow the strawberry compote to cool. It will thicken more as it cools.
Transfer to a jar and keep in the fridge for up to 2 weeks.
When choosing strawberries, make sure they are ripe. Underripe strawberries will produce a bitter compote that does not thicken well as underripe strawberries do not have a lot of natural pectins.If you enjoy a compote that is more thinned out and has a bit more syrup, add water until you reach your desired consistency.Adding some of the strawberries later means there are still some whole pieces in the strawberry compote. You can skip this step and cook them all at once if you prefer a smoother compote.Serving Suggestions
Swirl some strawberry compote into a dish of yogurt, then top with a sprinkling of granola.