Carrageenan Free Gluten Free Blueberry Compote
Blueberries, lemon, sugar, and a pinch of salt — that's genuinely all it takes to make a compote that tastes like it came from a fancy brunch spot. The berries burst and thicken into a glossy, jammy sauce with just enough brightness from fresh lemon zest and juice to keep it from feeling heavy or overly sweet. Many store-bought fruit toppings and flavored sauces sneak in thickeners and stabilizers like carrageenan to achieve that gel-like texture, but this recipe gets there the old-fashioned way — by simply cooking the fruit down until it coats the back of a spoon. No additives, no fillers, just real ingredients doing exactly what they're supposed to do. Spoon it warm over pancakes, waffles, yogurt, or ice cream, or let it cool and jar it up for the week ahead. It's one of those small-batch recipes that quietly becomes a staple once you realize how easy and versatile it is.
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Learn more →Ingredients
6 servings
- 2 cups fresh or frozen blueberries
- 3 tbsp granulated sugar
- 2 tbsp water
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- 1
Combine the blueberries, sugar, water, and salt in a small saucepan over medium heat, stirring once to coat the berries.
- 2
Cook, stirring occasionally, until the berries begin to burst and release their juices, about 5–6 minutes. Use the back of the spoon to gently press about a third of the berries against the side of the pan.
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