Blueberry Compote

Photo by Katy Lonergan

adapted from Rebecca Katz’s Cancer Fighting Kitchen

via Katy Lonergan

makes 1½ cups

1½ cups frozen blueberries

1 teaspoon freshly squeezed orange juice

1 teaspoon lemon zest

1 to 2 teaspoons dark maple syrup

¼ teaspoon ground ginger

Combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring occasionally, for about 20 minutes, until the mixture bubbles and blueberries break apart. Continue cooking until syrupy. Cool to room temperature and serve or refrigerate.

If you have fresh blueberries, all the better! Just add 2 tablespoons of water to the recipe.

You can store the compote in refrigerator for up to 7 days or in the freezer for 2 months.

It is delicious on ice cream for dessert or on oatmeal for breakfast!