Slice the strawberries in half. You can leave small strawberries whole.
In a medium saucepan, combine the strawberries with the orange juice, orange zest, sweetener and salt.
Bring to a boil, then lower the heat to medium and simmer for about 5 minutes, stirring occasionally. You want to cook it until the berries just start to soften and break down. (It will take longer to get to a boil if using frozen berries.)
Mix the cornstarch with 1 tablespoon cold water in a small bowl. Whisk it into the strawberry mixture and simmer for 1 more minute, until it thickens.
Remove from heat and let cool.
Serve! Store your compote in glass jars in the refrigerator. It should last up to two weeks.