Description
There’s something truly magical about a luscious blueberry compote, which you can use on everything from cottage cheese and toast to an ice cream topping. Made with California Grown Blueberries!
Ingredients
- 2 cups fresh California blueberries, cleaned and picked through to remove any stems
- 4 tablespoons freshly squeezed orange juice (from 1 orange)
- 2 tablespoons freshly squeezed lemon juice (from ½ lemon)
- 2 tablespoons honey
Instructions
- In a medium saucepan, combine the blueberries, orange juice, lemon juice, and honey. Stir to mix everything together.
- Bring to a simmer over medium heat, stirring occasionally. Once it starts to simmer, reduce heat to low and cook for about 15-17 minutes, so the blueberries release their juices. Stir occasionally. I like to keep an eye on the compote as it is cooking because I don’t like the blueberries to break or burst too much. If you find that the blueberries are bursting, lower the temperature a little and cook the compote low and slow. I love celebrating the beauty of the blueberries and try to keep them as intact as possible.
- Remove the saucepan from the heat and let the compote cool to room temperature, about 10 minutes. It will thicken as it cools.
- Taste and adjust the sweetness or acidity to taste. If you’d like it sweeter, add more honey. If you want more tartness, a little more lemon juice will do the trick.
- Serve over pancakes, yogurt, ice cream, or your favorite baked goods. Compote will keep for up to 2 weeks in the fridge stored in an airtight container.
Nutrition
- Serving Size:
- Calories: 54
- Sugar: 11.4 g
- Sodium: 0.9 mg
- Fat: 0.2 g
- Carbohydrates: 14.2 g
- Protein: 0.5 g
- Cholesterol: 0 mg