Blueberry Compote

Blueberry Compote

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From: EatingWell Magazine, November/December 2017

Simmering wild blueberries with lemon zest and vanilla makes a tasty quick jam or dessert topping. Serve the compote on pancakes, stir it into yogurt or use it to top ice cream.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 vanilla bean
  • 2 15-ounce bags frozen wild blueberries, thawed and drained (4 cups), divided
  • 2 tablespoons sugar
  • 2 3-inch-long strips lemon zest
  • 1 tablespoon lemon juice
  • Pinch of salt

Preparation

  • Prep

  • Ready In

  1. Halve vanilla bean lengthwise. Scrape the seeds into a medium saucepan. Add the pod, 2 cups blueberries, sugar, lemon zest, lemon juice and salt. Bring to a boil. Reduce heat to a low simmer and cook for 10 minutes.
  2. Add the remaining 2 cups blueberries and cook over low heat for 5 minutes more. Serve warm or room temperature.
  • To make ahead: Refrigerate for up to 1 week; freeze for up to 3 months.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 59 calories; 0 g fat(0 g sat); 4 g fiber; 15 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 9 g sugars; 3 g added sugars; 51 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 17 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

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