Blueberry Compote
Accented with Port, this intensely flavoured sauce is perfect as a topping for ice cream, cake and even pancakes.
Servings: 3/4 cup (175 mL)
Ingredients:
| 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 | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 2% |
-
3 tbsp (45 mL) granulated sugar
1 tsp (5 mL) cornstarch
3 tbsp (45 mL) Port or water
1 cup (250 mL) wild or cultivated blueberries
1 tsp (5 mL) 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.)
Source
Canadian Living Magazine: August 2008
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