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Blueberry Compote
A simple recipe for homemade blueberry compote, made with honey instead of sugar. Use this for swirling into
blueberry popsicles
, topping
panna cotta
, or anywhere you might usually use a blueberry sauce.
Course
Dips and Sauces, Preserves, Summer
Cuisine
European
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
16
tablespoons
Calories
18
kcal
Author
Alexandra Daum
Ingredients
250
grams
blueberries
fresh or frozen
Juice of a lemon
~3 tablespoons
1-2
tablespoons
honey
or maple syrup
Metric
-
American
Instructions
Add the blueberries, lemon juice, and honey to a small saucepan.
250 grams blueberries,
Juice of a lemon,
1-2 tablespoons honey
Cover and heat over medium, until simmering. Simmer the compote for about 10 minutes, or until the berries are starting to break down.
Taste and sweeten if needed. Serve warm or cold.
The compote will keep in a sealed container in the refrigerator for up to a week and freezes well.
Nutrition
Serving:
1
|
Calories:
18
kcal
|
Carbohydrates:
5
g
|
Sodium:
1
mg
|
Sugar:
4
g