Blueberry Compote
By Sarah MullinsPublished on January 15, 2014
Yield
Serves 8 (Makes about 1 cup)
Ingredients
Before You Begin
To use fresh blueberries, crush one-third of them against the side of the saucepan with a wooden spoon after adding them to the butter and then proceed as directed.
Instructions
- Melt butter in small saucepan over medium heat. Add blueberries, 2 tablespoons sugar, and salt; bring to boil. Lower heat and simmer, stirring occasionally, until thickened and about one-quarter of juice remains, 8 to 10 minutes. Remove pan from heat and stir in lemon juice. Season with extra sugar to taste.
Yield
Serves 8 (Makes about 1 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
This quick-cooking compote was the perfect accompaniment to our Lemon Pudding Cakes, adding color and sweetness. We started with frozen berries, which are consistently sweet and flavorful no matter what time of year it is. We then concentrated the flavor of the berries by cooking them down with a little butter and sugar.
Before You Begin
To use fresh blueberries, crush one-third of them against the side of the saucepan with a wooden spoon after adding them to the butter and then proceed as directed.
Instructions
- Melt butter in small saucepan over medium heat. Add blueberries, 2 tablespoons sugar, and salt; bring to boil. Lower heat and simmer, stirring occasionally, until thickened and about one-quarter of juice remains, 8 to 10 minutes. Remove pan from heat and stir in lemon juice. Season with extra sugar to taste.
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