Savory Rich Blueberry Compote Food

BLUEBERRY COMPOTE

Steps:

• Combine half of the frozen berries and all other ingredients, except tapioca starch, in a medium saucepan.
• Simmer on medium heat for 10 minutes, stirring often.
• Add in the rest of the frozen berries and cook another 8 minutes, stirring frequently.
• Stir in tapioca starch and cook a couple minutes more until thickened and liquid coats the back of a spoon.

BLUEBERRY COMPOTE

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

BLUEBERRY COMPOTE

Steps:

• Add the 1 pound (16 ounces) of blueberries to a medium pot, along with the water, sugar, lemon zest and lemon juice, and stir to combine.
• Bring the mixture to a vigorous simmer or medium boil, and cook for 8-10 minutes, stirring occasionally, until the berries pop and release their juices, and soften.
• Remove from heat and give a little taste to see if you need any extra sweetener or lemon juice, then add in the reserved ¼ pound (or ¾ cup) of fresh blueberries and stir those in.
• Allow the blueberry compote to cool (I expedite the process by using my fridge), allowing the compote to thicken as it cools.
• Spoon into jars or a covered container, and use as needed, either warm or cold.

PALEO BLUEBERRY COMPOTE (REFINED SUGAR FREE, LOW CARB, ANTIOXIDANT RICH)

Steps:

• In a small sauce pot combine the blueberries and the water.
• Heat over medium heat for 10 minutes bringing to a simmer. Use a whisk to mix and mash the berries until they have released enough liquid to make it look soupy. Simmer this for 10 minutes or until thickened to desired consistency, stir occasionally.
• You can stir in any or all of the optional ingredients about 5 minutes in. The gelatin will make it thicker once it cools. The vanilla and orange give it a wonderful aromatic flavor and the stevia can up the sweetness if your berries aren't sweet enough.
• Store in a glass jar in the fridge for up to a month.

BLUEBERRY COMPOTE.

Steps:

• Put all of the ingredients in a pan.
• Boil for around 8 minutes.
• Once cooled, add the yoghurt.
• Enjoy!

SAVORY RICH BLUEBERRY COMPOTE

Steps:

• Once you've finished cooking your cut of meat (chicken, pork, steak), remove it from the skillet and set it aside to rest. Over medium heat, add wine, broth, and oil to the skillet, use a stiff spatula to scrape the brown bits off the pan bottom, and heat for about 2 minutes or until simmering. With a non-reactive spoon, stir in shallot, celery, thyme and zest and cook until vegetables are soft and slightly caramelized, about 5 minutes, adding more broth if mixture begins to lose moisture too quickly. Then stir in garlic, salt, and pepper, and saute' until garlic is fragrant, about 1 minute. Next stir or whisk in preserves, vinegar, sugar, mustard, and berries, and cook until about half of the berries burst and mixture is bubbling, about 10 minutes. Lower fire slightly and simmer until compote thickens and coats the back of a spoon. Stir in butter slowly until melted. Serve over your cut of choice. The juice released in your mouth by the whole berries is such a nice, decadent surprise.