Blueberry Compote

I always have blueberries in the refrigerator, and when they start to get on the soft side, making a compote is great. You could serve this on top of pancakes, waffles, biscuits, scones, in a PB&J sandwich, or even add a little to the bottom of your glass of champagne. It stores well in a mason jar in the fridge for a couple weeks, but believe me, you’ll use it up sooner than that! This recipe works with a lot of other fruits too, so be creative.

Ingredients:

• 1 pound fresh organic blueberries, divided (set 1/4 pound aside)

• 2 tablespoons water

• 1/4 cup white sugar

• Zest and juice of one large lemon

Steps:

1. Add 3/4 pound of blueberries, water, sugar, lemon zest, and lemon juice in a small non-reactive pot.

2. Bring mixture to a medium boil, and cook for 10 minutes, stirring occasionally. Blueberries will pop open and release their juices.

3. Remove from heat and add in the reserved 1/4 pound of fresh blueberries and stir those in. Adjust the sweetest or tart level by adding more sugar or juice.

4. Let compote cool in a mason jar. It will continue to thicken as it cools.

5. Serve on whatever you want! So good!