Blueberry Compote
This is a quick way to preserve the intensity of berries for immediate use on yogurt, toast, or pancakes. It relies on the natural pectin in the fruit, so keep the cooking time short to maintain the individual texture of the berries.
Watch the temperature to keep the fruit whole
If you boil it too hard, the berries will disintegrate into a puree; keep the heat low to preserve the shape of the fruit.
- Small stainless steel saucepan
- Silicone spatula
- Glass storage jar
What goes in.
- 2 cupsfresh or frozen blueberries
- 2 tbspgranulated sugar
- 1 tbspfresh lemon juice
- 1 tsplemon zest
- 1 pinchkosher salt
Controlling the Texture
Gently fold the berries with your spatula rather than stirring aggressively. This keeps the berries intact so you get distinct pieces of fruit in every bite.
The method.
Combine ingredients
Place the blueberries, sugar, lemon juice, zest, and salt into the saucepan over medium-low heat.
Simmer
Cook for 8 to 10 minutes. The berries will begin to pop and release their juices, creating a thin syrup that gathers at the bottom of the pan.
Reduce
Increase the heat slightly if you prefer a thicker consistency. Stop once the liquid thickens enough to cling to the fruit and leave a clear trail when you drag your spatula through the center of the pan.
Cool
Remove from heat immediately. Transfer to a clean glass jar and let it reach room temperature before sealing.
Other turns to take.
Spiced
Add a single star anise or a small cinnamon stick during the simmering process, removing it before serving.
Herbal
Fold in a teaspoon of finely minced fresh thyme or lemon verbena leaves once the pan is off the heat.
When it doesn't go to plan.
If using frozen berries, there is no need to thaw them; just add them directly to the pan and allow for an extra few minutes of cooking time.
The compote will thicken significantly as it cools in the refrigerator due to the natural sugars setting.
Taste the berries before adding sugar; if the blueberries are particularly sweet, reduce the sugar by half.
The ones that keep coming up.
How long will this last in the fridge?
Kept in an airtight container, it stays fresh for up to one week.
Can I use cornstarch to thicken it?
You can, but it is rarely necessary. If you prefer a very thick sauce, mix a half-teaspoon of cornstarch with a splash of cold water and stir it into the simmering berries.
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