Blueberry Compote
85 people added this to their Recipe Box
This recipe makes 11 , 1 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 24 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 2 |
Accented with Port, this intensely flavoured sauce is perfect as a topping for ice cream, cake and even pancakes.
Ingredients
- 3 tbsp granulated sugar
- 1 tsp cornstarch
- 3 tbsp port or water
- 1 cup cultivated blueberries or wild blueberries
- 1 tsp lemon juice
Preparation
In small saucepan, whisk sugar with cornstarch; whisk in Port and 1 tbsp (15 mL) water. Add blueberries; cook over medium-low heat, stirring constantly, until thickened and berries begin to break up, about 5 minutes. Remove from heat; stir in lemon juice. (Make-ahead: Let cool; refrigerate in airtight container for up to 4 days.)
Makes 3/4 cup (175 mL)
Makes 3/4 cup (175 mL)
Source : Canadian Living Magazine: August 2008
- Keywords : Condiments/sauces; Blueberries; Simmer; Drinks-non alcohol; Drinks-alcohol;
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