Strawberry Compote

Jansal Valley Strawberry Compote

Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness! 

Strawberry Compote


1 Pint Strawberries / stemmed and diced

1 C Jansal Valley Dried Strawberries / roughly chopped

1 C Granulated Sugar

2 tsp Lemon Juice

Optional: ½ Vanilla Bean / scraped for the seeds



Place a small plate in the freezer and save for later (see tips below!).

Combine all ingredients in a small, heavy sauce pan.

Cover with plastic wrap and let the mixture rest at room temperature for one hour (no longer, or you will have too much liquid). 

Place the pan over high heat and bring the mixture to a rapid boil, stirring regularly so that nothing sticks on the bottom and the mixture cooks evenly.Cook for 12–15 minutes, or until done (see tip!).

Once done, allow to cool, transfer to glass jars, and store in the refrigerator for up to two weeks.



 ...for testing doneness

Put a spoonful of compote on the cold plate. If when you tip the plate, the compote runs very slowly—it’s done!

Run a spoon slowly through the
mixture in the pan, if the compote doesn’t immediately rush in to fill the space—it’s done!

...for getting the most our of your vanilla bean

Vanilla beans are expensive so make sure to get the most out of them! We like to make infused sugars and here's how: infuse 1 cup of sugar with your leftover vanilla bean pod. Let it sit in a cool dry place for one week and you will then have vanilla flavored sugar!

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Ultimate Egg Sandwich

The Ultimate Egg Sandwhich

Jansal Valley® ‘Nduja –an Italian salami spread – is a reinvented classic and quickly making its way on to every tastemakers short list. What’s it good for, you ask? The real question is, what isn't it good for? In this case, we're adding it to our favorite egg sandwich.

The Ultimate Egg Sandwich

The Ultimate Egg Sandwhich


4 Slices  Sourdough Bread

¼ Cup + 2 T Jansal Valley® Extra Virgin Olive Oil / divided

4 T Jansal Valley® ‘Nduja / or to taste

4 Eggs

Salt & Pepper / to taste

1 Cup Arugula

Optional: Avocado / Cheddar Cheese



Drizzle the 4 slices of bread with ¼ cup of olive oil on both sides. Grill or toast.

Spread 1 tablespoon of ‘Nduja on each slice.

Add the remaining olive oil to a non-stick pan and fry the eggs until whites are set, or to preference.

Season with salt and pepper.

Top each piece of toast with an egg and garnish with ¼ cup of arugula. Serve warm and enjoy!