Blueberry Compote Recipe
This simple blueberry compote is lightly sweetened with monk fruit and finished with a splash of blueberry vinegar for tangy depth. Use frozen or fresh berries for a jammy, pourable topping that works beautifully on everything from yogurt and pancakes to pork tenderloin and cheese boards.
Servings: 8 Yield 1 cup
Calories: 34kcal
Equipment
Ingredients
- 1 pound frozen blueberries
- 1 ½ tablespoons monk fruit/allulose blend or sugar
- 1-2 tablespoons blueberry balsamic vinegar sub balsamic vinegar
Instructions
- Add frozen blueberries to a 3 quart pot or pan. Cover and cook over low heat about 15 minutes until the berries thaw and are juicy. Turn the heat up to medium and without the lid, cook the berries down until they are thickened adding the monk fruit, or sugar about another 10 minutes.
- Add the vinegar and cook until thickened and you can draw a line through the compote in the pan, about 5 minutes. If you over-thicken the compote, add a little water.
- Cool completely and taste. If you want it sweeter or more tangy, adjust with more sweetener or vinegar.
Notes
Here is the delicious blueberry balsamic vinegar I use to make the compote. It good for making vinaigrettes too if you love blueberries!
How to serve: Blueberry compote can be used so many ways!
- At breakfast over oatmeal, yogurt, porridge, waffles, and pancakes.
- As an appetizer over crostini spread with goat cheese and a little compote.
- With dessert such as cheesecake, ice cream, frozen yogurt, and especially panna cotta (my favorite)
- With savory dishes like seared pork tenderloin or seared duck breast, classic combinations.
Nutrition
Serving: 2tablespoons | Calories: 34kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.2mg