Ingredients
Units
Scale
- 2 cups Blueberries, fresh or frozen*, divided
- 1/4 cup Granulated Sugar
- Zest and Juice from One Small Lemon
- 1-2 Tablespoons of Water
Instructions
- In a large pot add 1 1/2 cups of blueberries, sugar, zest, and juice of the lemon and one tablespoon of water. Cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then reduce the heat and continue to stir. The berries will naturally sort of break down.
- The longer you cook it the more reduced it will become. Frozen blueberries generally produce more liquid than fresh do, so depending on if you use fresh or frozen you may need the second tablespoon of water. Once you can scrape the bottom of the pan and the liquid doesn't immediately cover itself up add the remaining 1/2 cup of berries and mix and cook for another 2 minutes. Take the pot off of the heat and let cool completely then store it in an air-tight container in the fridge for up to one week.
Notes
- Keep in mind that frozen blueberries will release more water while cooking which means it might take a few more minutes to reduce. While fresh blueberries might need two tablespoons of water to help crate the sauce around the blueberries. You will cook most of the berries down then add a few more at the end to keep some nice full berries for the compote.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
