Blueberry Compote

Author: Canadian Living

Accented with Port, this intensely flavoured sauce is perfect as a topping for ice cream, cake and even pancakes.

  • Portion size 175 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

  • 3 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 3 tablespoons port
  • 3 tablespoons water
  • 1 cup cultivated blueberry
  • 1 cup cultivated wild blueberry
  • 1 teaspoon lemon juice

Method

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)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 1 mg
  • Protein 0 g
  • Calories 24.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Compote

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