Blueberry Compote Topping Recipes

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 TOPPING (BLUEBERRY COMPOTE)

Steps:

• In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
• Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
• Turn the heat down so the mixture is just simmering.
• Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
• To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
• Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY TOPPING

Steps:

• Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
• In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

BLUEBERRY COMPOTE

Steps:

• Combine ingredients in a small saucepan; bring to a boil over medium-high. Boil, stirring often, until blueberries break down, 8 to 10 minutes. Serve warm.

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.

BLUEBERRY COMPOTE FOR CREPES

Steps:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

BLUEBERRY COMPOTE TOPPING

Steps:

• In heavy saucepan, combine all ingredients.
• Heat, stirring occasionally until sauce boils and thickens.
• Serve immediately or refrigerate and reheat before serving.
• Yield and prep time not specified in recipe, so these are estimates.

BERRY COMPOTE TOPPING

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

BLUEBERRY TOPPING

Steps:

• Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).