Blueberry Compote with Fresh or Frozen Blueberries
Blueberry compote sounds like it requires effort, but only takes about fifteen minutes. All it take is simmering blueberries down with brown sugar, lemon, and a pinch of cinnamon until they get jammy. The result makes everything it touches better: pancakes, cheesecake, yogurt, ice cream that suddenly feels elevated.
Servings 8
Calories 60kcal
Ingredients
- 16 ounces blueberries fresh or frozen, divided
- ¼ cup brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon ground cinnamon
Instructions
- Combine the 12 ounces of blueberries with the brown sugar, lemon zest, lemon juice, and cinnamon in a medium saucepan over medium heat.
- Add just enough water to cover the berries. Bring to a simmer and cook for 5 minutes.
- Puree the sauce using an immersion blender or transfer to a blender or food processor to blend until smooth, adding additional water if necessary to achieve the desired consistency.
- Strain through a fine mesh strainer and return to the pot. Stir in the remaining berries and cook for another 5 minutes.
Notes
Storage
Berry compote can be stored in an airtight container in the refrigerator for up to one week. It can also be frozen for longer storage. I like to freeze it in a small sealed mason jar, or in a zip top bag. It is best to use frozen berry compote within 3 months for the best flavor and quality.Nutrition
Calories: 60kcal | Carbohydrates: 15g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.2mg