Blueberry Compote
Prep Time
15 mins
packed with anti-inflammatory and anti-oxidant blueberries and cardamom, you can indulge with no guilt-add to toast, yogurt, ice cream, pancakes....
Course:
fruit sauce, jam, jelly, sauce, topping
Ingredients
- 12 ounces blueberries, frozen
- 2 TBSP maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp cardamom, ground
- 1/4 tsp koser salt
Reserve to add after cooking fruit down
- 2 tsp arrowroot
Instructions
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Add all ingredients to a medium saucepan except the arrowroot
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Cook over medium-high heat ~5-10 min stirring occasionally until fruit breaks down
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Whisk in the arrowroot at a boil until combined and mixture thickens and becomes glossy. You can add the arrowroot in smaller amounts depending upon the desired consistency.
-
Let cool and store in air-tight glass container in the refrigerator.
Recipe Notes
- sub any type of fruit or combination of fruits
- use fresh or frozen. I prefer the frozen because it is always fresh and I can make this on a last-minute whim
- even if I don't have blueberries, I may have strawberries or raspberries which would be equally delicious
- sub honey, agave or brown rice syrup for the maple syrup for a more neutral flavor
- sub any spice of choice for the cardamom, for example cinnamon or ginger may be nice additions.
- add a pinch of cayenne or red pepper flakes to add a kick!
- cornstarch may be used in lieu of arrowroot. I like the arrowroot b/c when it is cooked in, it is clear whereas the cornstarch will give a more opaque (cloudy) finish.
- to store the compote, I prefer glass jars. When I do buy jelly from the store, I save the jars, which is a perfect size for storing the compote.