Blueberry Compote
Frozen blueberries are cooked down into glossy Blueberry Compote, sweetened with maple syrup and delicious over waffles, pancakes, pound cake, yogurt, ice cream, and so much more!
Servings 12 servings (1/2 cup compost)
Calories 46kcal
Ingredients
- 3 cups frozen blueberries divided
- 1/3 cup pure maple syrup
- 2 tablespoons water
- 1 tablespoon fresh-squeezed lemon juice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- In a medium saucepan set over medium heat, combine 2 cups blueberries, maple syrup, water, lemon juice, and cinnamon. Cook for 10 minutes, stirring occasionally. Reduce heat to medium-low, add the remainder of the blueberries, and cook for 5 to 8 more minutes (or until compote reaches your desired consistency), stirring frequently. Remove from heat and stir in vanilla. Serve warm.
Notes
- The frozen blueberries do not need to be thawed. You may use fresh blueberries if you wish, but you will probably want to reduce the total cooking time by a few minutes.
- If your berries are particularly sour or sweet, you may increase or decrease the maple syrup.
- This compote is not necessarily thick...when it's finished cooking, it's a mixture of stewed berries with a bit of syrup.
- This recipe only makes 1/2 cup, but it's very concentrated, so a little bit goes a long way.
Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.1mg