Blueberry Compote (Healthy + Easy Recipe) - The Simple Veganista (2024)

FAQs

What is blueberry compote made of? ›

Here's how to make it:

Bring a 10-ounce bag of frozen blueberries, 1 tablespoon pure maple syrup, a wide strip of lemon zest, a shake of ground cardamom, and ¼ cup water to a boil in a small saucepan. Reduce heat to low and simmer until berries have burst, about 8–10 minutes.

For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.

Thicken: The longer you cook the compote, the thicker it will get. However, if you want to thicken it more you can create a cornstarch slurry with 1 teaspoon of cornstarch and 1 teaspoon of water, and add it to the compote while it's still cooking, stirring constantly while it thickens.

The recipe or methodology hasn't changed much over the centuries… a compote is simply cooked fruit preserved in a sugar syrup. Compote can be made from fresh or dried fruit, left whole or cut into chunks (although more commonly the latter), and cooked in a sugar syrup with or without spices.

Additionally, jam on average contains 50% or more sugar whereas compote is 15% or less. This makes compote the healthier of the two to indulge in, but it must be taken into account that people generally eat significantly less jam than they do compote in their dishes.

They have potential benefits in reducing heart disease, diabetes, cancer, and blood pressure. There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function.

The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.

The simplest is simply to macerate them with sugar. Mix the berries with a few tablespoons of sugar and some citrus zest. Blueberries pair well with lime but orange or lemon would work as well. You'll want to mash a few berries to release the juice but leave most of them whole.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast. I also greatly recommend serving a savory apple compote with duck breast magret or pork tenderloin.

How to thicken compote without cornstarch? ›

Flour Slurry

Combine equal parts of flour and cold water in a cup. Mix it until it's smooth and stir it into the sauce. Bring the sauce to a simmer for 5 minutes. A general rule is use 2 tsp (3 grams) of flour to thicken 1 L (34 fl oz) of liquid.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

It tastes so good that you could eat it with a spoon, but it's really meant to be used as a topping. Drizzle it over pancakes, oatmeal, or a scoop of vanilla ice cream for a delicious pop of bright berry flavor.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.

com·​pote ˈkäm-ˌpōt. 1. : fruits cooked in syrup. 2. : a bowl usually with a base and stem from which compotes, fruits, nuts, or sweets are served.