Blueberry Compote (Healthy + Easy Recipe) - The Simple Veganista (2024)

FAQs

What is blueberry compote made of? ›

Here's how to make it:

Bring a 10-ounce bag of frozen blueberries, 1 tablespoon pure maple syrup, a wide strip of lemon zest, a shake of ground cardamom, and ¼ cup water to a boil in a small saucepan. Reduce heat to low and simmer until berries have burst, about 8–10 minutes.

For a thicker and chunkier blueberry compote, almost like a pie filling texture, remove the fruit after about two thirds of the cooking time and allow the liquid to reduce by half. When you add the berries back in, take it off the heat and it will thicken up further as it cools.

You can thicken up your berry compote by simmering it for longer to reduce it further. Alternatively, add a little cornstarch to the mixture. To do this, create a cornstarch slurry with cornstarch and water before adding it to the berry sauce in the pan. Stir constantly while the sauce thickens.

The recipe or methodology hasn't changed much over the centuries… a compote is simply cooked fruit preserved in a sugar syrup. Compote can be made from fresh or dried fruit, left whole or cut into chunks (although more commonly the latter), and cooked in a sugar syrup with or without spices.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

They are considered a superfood and have the highest antioxidant content of any fruit or vegetable. They have potential benefits in reducing heart disease, diabetes, cancer, and blood pressure. There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function.

The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.

The simplest is simply to macerate them with sugar. Mix the berries with a few tablespoons of sugar and some citrus zest. Blueberries pair well with lime but orange or lemon would work as well. You'll want to mash a few berries to release the juice but leave most of them whole.

The best way is to boil the sauce down until it's as thick as you want it, but it takes a lot of fruit to do it that way. There are other thickeners: tapioca starch, potato starch, agar, various kinds of grain and bean flour, pectin.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

How much cornstarch to thicken compote? ›

For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Abundant in Essential Vitamins and Antioxidants: Seven-fruit compote harnesses the nutritional goodness of multiple fruits, each contributing essential vitamins and antioxidants. Fruits like apples, berries, and oranges provide a rich source of vitamin C, while others such as plums and peaches offer an array of ...

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.

Jam, for example, can last up to a month after being opened, but compote often only lasts two weeks in the refrigerator. Because jams often have a uniform consistency, most of them can be distributed. Compote, which could contain whole fruit pieces, can be a little more difficult to spread evenly.

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.

The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner.