A Patch of Blue

August 13, 2009

The Blues

The Blues

I think this might be the easiest compote to make, and it doesn’t require any starch or pectin to make a it thick and jammy. Blueberries are the most easy-going of berries. They aren’t fragile or easily crushed. They keep well in the fridge and make for a handy, healthy, antioxidant-loaded snack. They freeze easily. Once they are washed and dried you can tumble them into a freezer bag and pop them into your freezer, no fussing with pre-freezing on a tray first.

Makes about 1 cup

2 cups fresh blueberries

1 lemon, juiced and zested

2 tablespoons agave

Put all three ingredients into a small, heavy-bottomed pot. Turn heat to medium and cook, stirring occasionally, until contents are heated through and blueberries begin to soften and burst. Reduce heat to low and continue to cook, now stirring constantly, until compote is hot, thick and bubbling. Remove from heat, compote will continue to thicken as it cools. Keep in a container and store in your fridge. I’ll bet that it won’t last much longer than a few days – just think of the many things you can blob this bluesy compote onto. Cereal. Whisk into a salad dressing. Onto a fruit salad. Have with salmon. Or another protein. Maybe you should make a triple batch, it will freeze beautifully.


2 Responses to “A Patch of Blue”

  1. courtney said

    crazy I am reading this yummy post eating blueberry compote. It is great with quinoe as well Yumm yumm

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