Blueberry Compote Recipe
Servings: 6 Servings
Ingredients
- ⅓ cup water
- ⅓ cup granulated sugar
- 3 cups fresh blueberries
- 1 tablespoon freshly squeezed lemon juice
Cornstarch Slurry, optional
- 2 teaspoons cold water
- 1 teaspoon cornstarch
Instructions
- Add the water and sugar to a medium saucepan over low-medium heat. Stir until the sugar dissolves completely.⅓ cup water, ⅓ cup granulated sugar
- Add 1 ½ cups of blueberries and cook for 8 to 10 minutes, stirring occasionally, until the berries begin to burst and the liquid starts to thicken.1 ½ cups fresh blueberries
- If the compote is thinner than you’d like, make the slurry by stirring the cold water and cornstarch together in a small bowl until smooth.2 teaspoons cold water, 1 teaspoon cornstarch
- Stir 1 teaspoon of the slurry into the blueberry mixture and cook until it begins to bubble. Continue cooking for about 1 minute, or until the compote thickens.
- Remove the saucepan from heat. Stir in the remaining 1 ½ cups of blueberries and the lemon juice.1 ½ cups fresh blueberries, 1 tablespoon freshly squeezed lemon juice
- Let the compote cool slightly before serving.
Notes
- Store any leftover compote in an airtight container in the refrigerator for up to a week.
- You can use fresh or frozen berries. I highly recommend using fresh because you'll get a better texture.
Nutrition Facts
Blueberry Compote Recipe
Serving Size
0.25 cup
Amount per Serving
Calories
87
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.03
g
Sodium
2
mg
0
%
Potassium
60
mg
2
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
1
g
2
%
Vitamin A
40
IU
1
%
Vitamin C
8
mg
10
%
Calcium
5
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
