Today’s recipe is a delicious and simple way to add some extra flavor into your life. Blueberry Compote! A compote is actually the French word for “mixture” and is made up of fruit in a sugar syrup. Apparently, a compote dates back all the way to Medieval Europe, where they would chill the compote and eat it at the end of the meal.
So, here’s the history on blueberries. Apparently, they are native to North America, along with the cranberry and concord grape. The Native American people considered the blueberry a gift from the Great Spirit and they should, they’re amazing! When the New England settlers arrived, they tried and failed at the agriculture game because it wasn’t local…Sound familiar? Anyway, the Native Americans taught the settlers how to grow corn and blueberries, among other staples in the Native American diet of the time. Not only did they like eating blueberries, but they had many uses for them such as medicinal uses and dyes. So hail to the Blubs!
You can add this compote to just about anything. You can add it to greek yogurt, a crazy PB and Jelly sandwich, top your favorite ice cream, cupcakes, cakes, pancakes, use it as a topping for waffles, you can use it on just about anything. And it’s absolutely delicious, and of course, not overly sweet.
You can also make this ahead and then freeze for a later day. It’s really up to you.
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- 1 18oz Container Fresh Blueberries
- 1/2 Cup Orange Juice
- 1/2 Cup White Sugar
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Cinnamon
- 3 Tablespoons Cornstarch
- 1/4 Cup Cold Water
In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.
In a small bowl, mix together the cold water and cornstarch.
Add the cornstarch mixture to the blueberries. Mix until combined.
Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.
Remove from the heat and and let cool to room temperature.
Can be served on anything, it’s that good!