Blueberry Compote
This quick blueberry compote made with maple syrup instead of sugar transforms ordinary berries into a versatile topping. Spoon it over yogurt, pancakes, waffles, ice cream, or cheesecake for an instant upgrade to breakfast or dessert.
Servings: 6 people
Ingredients
- 1 pint fresh blueberries or frozen, about 12 ounces
- 3 tablespoons maple syrup plus more to taste
- 1 tablespoon fresh lemon juice from about 1/2 lemon
- pinch ground cinnamon
- pinch fine sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Add blueberries, maple syrup, lemon juice, cinnamon and salt to a medium saucepan; cook and gently stir over medium heat until mixture comes to boil. Reduce heat and simmer, stirring often, until blueberries soften (many will burst) and mixture thickens, 8 to 10 minutes (or longer to reach your desired thickness). Remove from heat and stir in vanilla. Taste and add more maple syrup if desired.
- Set compote aside to cool slightly before serving (it will thicken as it cools). Or allow to cool completely then transfer to an airtight container and refrigerate for up to 2 weeks.
Video
Notes
- Makes ~1 1/2 cups compote or 6, 1/4-cup servings
- Feel free to double the recipe.
Nutrition
Calories: 73kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 86mg | Fiber: 2g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 0.2mg
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