Description

This blueberry compote recipe is a versatile homemade treat, perfect for elevating everyday dishes with its vibrant flavor and color. It’s an easy, healthy, and family-friendly fruit sauce that can be made quickly for use throughout the week.

Ingredients

Scale

3.5 cups blueberries, fresh or frozen
0.5 cup granulated sugar (or maple syrup)
0.5 cup water
4 green cardamom pods, lightly crushed
1 large lime, zested and 1 tablespoon juice (or lemon)
1 teaspoon alcohol-free vanilla extract
1 tablespoon cornstarch
2 tablespoons cold water
0.25 cup slivered almonds, for garnish
0.25 cup unsweetened coconut cream, for serving

Instructions

Prepare Compote Base: In a medium saucepan, combine blueberries, 0.5 cup sugar, 0.5 cup water, and 4 lightly crushed cardamom pods. Simmer over medium heat, stirring, for 5-7 minutes until the sugar dissolves and berries begin to soften, releasing their juices.
Simmer and Burst Berries: Reduce heat to low and continue to simmer for 8-10 minutes until most of the blueberries have burst and the liquid thickens slightly.
Toast Almonds: While the compote simmers, toast 0.25 cup slivered almonds in a small dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Set aside for garnish.
Thicken Compote: In a separate small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to create a smooth slurry. Stir this cornstarch slurry into the simmering compote. Cook for an additional 1-2 minutes, stirring constantly, until the compote visibly thickens to your desired consistency.
Finish Flavoring: Remove the compote from heat. Stir in the lime zest, 1 tablespoon lime juice, and 1 teaspoon alcohol-free vanilla extract. Discard the cardamom pods.
Cool and Serve: Allow the compote to cool slightly before serving warm, or chill completely for a thicker, firmer consistency. To plate, spoon into a bowl, add a dollop of unsweetened coconut cream, and sprinkle with toasted almonds.

Notes

This compote is naturally vegan and gluten-free. For a low-sugar option, reduce granulated sugar by half or use a calorie-free sweetener like stevia or erythritol. If compote is too thin, simmer longer or whisk in an additional 0.5 teaspoon cornstarch with 1 tablespoon cold water. Store in the refrigerator for healthy eating throughout the week.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Stovetop
Cuisine: General

Nutrition

Serving Size: 0.25 cup (approx 65 g)
Calories: 85 calories
Sugar: 19 g
Sodium: 5 mg
Fat: 0.5 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: blueberry compote, fruit sauce, healthy topping, vegan, gluten-free, easy recipe, quick, dessert, breakfast