Blueberry Compote

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


Ingredients

  • 3 cups blueberries (fresh or frozen)
  • 1 cup water
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
  • 1/2 teaspoon vanilla
  • Grated lemon zest, to taste (optional)

Instructions

1. Place about half of the blueberries in a small saucepan. Add water and sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries begin to break apart.

2. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Add vanilla. Turn heat down and simmer on low heat for 2 – 3 minutes, or until sauce reaches desired consistency. Stir in a few teaspoons of water if mixture gets too thick.

3. Remove from heat. Add remaining blueberries and stir gently.

4. Serve warm or cold. Use this as a delicious and lighter alternative to syrup on your favorite pancakes and waffles and in place of jam or jelly on whole grain toast.

GREAT ADDITIONS/SUBSTITUTIONS

Try other berries, such as blackberries, raspberries or strawberries. Add lemon zest to mixture while it simmers.

TOOLS & EQUIPMENT

Saucepan, measuring cup, measuring spoon, stirring utensil

Nutritional Information

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