Description
Bring a taste of summer to your table with this glossy, sweet-tart blueberry compote — made from Chelan Ranch freeze-dried blueberries and a splash of sunshine.
Ingredients
Scale
- 1 heaping cup Chelan Ranch Organic freeze-dried blueberries ( 1 pouch)
- 3/4 cup water
- 1 tablespoon lemon juice (fresh preferred)
- 1/2 teaspoon finely grated lemon zest
- 5 tablespoons maple syrup or honey (or to taste, adjust depending on desired sweetness)
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon (optional)
- 1 teaspoon butter (optional, adds sheen and a silky texture)
Instructions
- Rehydrate
- Combine freeze-dried blueberries, water, lemon juice, and lemon zest in a small saucepan. Let sit for 3-5 minutes to begin softening the berries.
- Simmer
- Place the saucepan over medium heat and bring to a gentle simmer.
- Stir in maple syrup (or honey), cinnamon, and butter (if using).
- Simmer for 5-6 minutes, stirring occasionally, until the berries plump and the sauce begins to thicken and turn glossy.
- Finish
- Remove from heat and stir in vanilla extract.
- For a thicker compote, dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold water, then stir it in and simmer for an additional 1-2 minutes. If it’s thicker than you like, add a teaspoon of water to thin.
- Serve
- Serve warm over pancakes, waffles, cheesecake, yogurt, or ice cream.
Notes
- Adding more maple syrup or honey gives a brighter, more dessert-like sweetness that complements the berries’ tang.
- For a blueberry-pie flavor: Add a pinch of cinnamon and a drop of almond extract.
- For a deep, caramelized flavor, swap half the maple syrup for brown sugar.
- For extra gloss and body: Stir in a bit of butter right before serving.