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Blueberry Compote

Blueberry Compote

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From: TheListMagazine Magazine, November/December 2017

Simmering wild blueberries with lemon zest and vanilla makes a tasty quick jam or dessert topping. Serve the compote on pancakes, stir it into yogurt or use it to top ice cream.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 vanilla bean
  • 2 15-ounce bags frozen wild blueberries, thawed and drained (4 cups), divided
  • 2 tablespoons sugar
  • 2 3-inch-long strips lemon zest
  • 1 tablespoon lemon juice
  • Pinch of salt


  • Prep

  • Ready In

  1. Halve vanilla bean lengthwise. Scrape the seeds into a medium saucepan. Add the pod, 2 cups blueberries, sugar, lemon zest, lemon juice and salt. Bring to a boil. Reduce heat to a low simmer and cook for 10 minutes.
  2. Add the remaining 2 cups blueberries and cook over low heat for 5 minutes more. Serve warm or room temperature.
  • To make ahead: Refrigerate for up to 1 week; freeze for up to 3 months.

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Nutrition information

  • Serving size: ¼ cup
  • Per serving: 59 calories; 0 g fat(0 g sat); 4 g fiber; 15 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 9 g sugars; 3 g added sugars; 51 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 17 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

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