This lightly sweetened compote is a great way to use an abundance of berries. Because blueberries are rich in pectin, a natural thickener, the recipe doesn’t call for corn starch, resulting in a lighter, glossier compote. Swirl it cold into plain yogurt, douse it warm on pancakes, or mix a couple of teaspoons in a balsamic vinaigrette.

By | June 01, 2018

Ingredients

  • 3-1/3 cups fresh blueberries
  • 6 tablespoons granulated sugar
  • ½ lemon, juiced
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Preparation

Place all the all ingredients except the vanilla in a small, heavy-bottomed sauce pan. Bring to a boil over high heat.

Lower the heat to medium and cook for 10 minutes or until the liquid coats the back of a metal spoon. The compote will look very thin, with many blueberries still whole, but don’t fret: the liquid will thicken as it cools.

Remove from heat and add the vanilla extract. Let cool until warm, if serving immediately, or completely before transferring to an airtight container. This compote will keep for four days in the refrigerator.

For more zing, consider flavoring the compote with ginger. Add a teaspoon of freshly grated ginger in the saucepan with the blueberries, then proceed with the recipe, omitting the vanilla.

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Ingredients

  • 3-1/3 cups fresh blueberries
  • 6 tablespoons granulated sugar
  • ½ lemon, juiced
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
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