Blueberry Compote

Servings

1/4 cup

COOKING TIME

30 minutes

This recipe may be multiplied and will keep well, refrigerated, for up to a week. Reheat gently or serve cold.

2 cup, unthawed Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program)

1 Tbsp. Sugar

1/2 cup Water

1/2 tsp. Lemon zest (minced)

1 wedge yields Lemon juice

In a small saucepan over medium heat, add all the ingredients. Simmer for 20 minutes, mashing the berries.

Remove from heat and let cool slightly. Serve warm.

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This recipe contains GERD triggers, and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This compote is a great topping for French toast or yogurt. You may use other fruits if you’d like.

T. Kingfisher, A Wizard’s Guide to Defensive Baking