First, wash and hull the fresh strawberries. Dice the berries into chunk size. The big ones I cut them into quarters and small ones in halves. Then, place them into a saucepan.
Then, add sugar, a pinch of salt, orange juice, or water and place in the stove over medium-high and bring to a boil. Then using a potato masher or a fork, mash some of the berries to release some of their juices. This is optional but highly recommended:). Reduce the heat to low.
Next, in a small container add cornstarch and water and whisk until the cornstarch has dissolved.
Then, add the mixture to the strawberries and let it simmer until the strawberries are soft and the sauce starts to thickens (about 5 to 10 minutes).
Place the pot on the counter and let the compote cool before transferring it to a mason jar or any glass container to store. Covered and refrigerate until you are ready to enjoy it!