Make Ahead Blueberry Compote

blueberry compote

Compote is just a fancy French word for a healthy whole fruit sauce.

Not only are blueberries a super food (healthy antioxidant with potassium and vitamin C), they taste wonderful. When my kiddos were two they liked to eat them frozen straight out of the bag. My daughter and I like them fresh straight off the bush if we could get them that way. Sometimes we manage to pull a few off my mom’s SC bushes.

This compote recipe is super easy with three natural ingredients and fantastic with a number of whole grains like pancakes, oatmeal and French toast. It’s a healthy alternative to high fructose corn syrup, what I call commercial syrup unless your eating REAL maple syrup. Plus, it’s an ideal way to integrate more fruits into your diet. It’s so easy to make ahead and set aside in the fridge to add a delightful taste to any breakfast.

I love it on top of Greek Yogurt with our homemade granola. It tastes like a dessert and you can eat it for breakfast or anytime.

When you’re making a lot of whole foods recipes like I do, I try to break up the recipes and cook during stolen moments. For example, I might make this compote during the a.m. or early p.m. while the baby or kids are napping. When I make pancakes for dinner, there’s not as much on my to do list. I already have this delicious topping ready to go. Do you get the idea? Tackle your recipes in opportune moments when you aren’t distracted. It also makes clean-up easier without having so many dishes and you don’t feel overwhelmed with making too many recipes at once. I’m telling you one of my best hidden secrets-cooking during stolen moments, don’t forget it.

Enjoy this healthy recipe.

Make Ahead Blueberry Compote
 

Ingredients
  • 2 cups fresh or frozen blueberries (go for fresh when it’s in season)
  • 2 teaspoons fresh lemon juice (I use bottled when I’m in a pinch)
  • 2 Tablespoons honey, agave or natural sugar like Demerara

Instructions
  1. Combine all the ingredients and bring to a simmer.
  2. Feel free to mash with a potato masher if desired, but not necessary.
  3. Cook 5 to 10 minutes until slightly thickened and syrupy.
  4. Cool and store in a mason jar with a lid up to a week. Reheat to serve.

 

Serve with freezer whole grain pancakes, pound cake, waffles, biscuits, granola, oatmeal or crock pot homemade yogurt. YUM!

P.S. Save money by buying in bulk and freezing for future compote.

How would you serve your compote?

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Comments

  1. Hi Jackie, I have a recipe and just froze it. Seeing your recipe, mine has a Tablespoon of corn starch. Will it alter the consistency freezing corn starch? Tks in advance!

    • I’m not sure, but I think it will be fine. I freeze my balsamic glaze made with cornstarch and it thaws finer. THe cornstarch is just the thickener. I would think as long as it’s mixed in well with a whisk with no clumps it would freeze well. It might need thickening a little more to your liking after thawing

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