Blueberry Compote
Made with fresh blueberries, this easy to make blueberry compote dessert topping requires simple ingredients and has a sweet and slightly tangy flavor. Ready in about ten minutes time, it is a perfect topping for pancakes, cheesecakes, or ice cream.
Servings: 4 servings
Calories: 113cal
Cost: $4
Ingredients
- 1 lb. blueberries (fresh works best)
- 1/4 cup water
- 2 tsps lemon zest
- 1 1/2 tbsp lemon juice remove any seeds
- 4 tbsps granulated sugar
Instructions
- Wash fresh blueberries and pat them dry.
- Add blueberries, lemon zest, juice, and granulated sugar to your sauce pan.
- Cook over medium-low heat for 6 minutes or until berries have popped and are a deep violet color. They will be tender and the juices will be abundant; stir occasionally.
- Reduce heat to low, and cook for another 3 minutes for a thinner consistency compote as seen above.
- Serve warm, or allow compote to cool and store in an air tight jar in the fridge for up to 2 weeks.
Video
Notes
Storage
Store compote in a 12 ounce or large sized mason jar, sealed. It lasts up to 2 weeks in the fridge. If you want to heat, heat only the portion you will be using in the microwave for up to 30 seconds.Nutrition
Serving: 1g | Calories: 113cal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 87mg | Fiber: 3g | Sugar: 23g | Vitamin A: 61IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg