Honey Free Gluten Free Blueberry Compote
Bright, jammy, and bursting with real berry flavor, this blueberry compote is the kind of simple sauce that makes everything it touches taste more special. Granulated sugar does all the sweetening here, so there's no need to reach for honey or any other liquid sweetener — a small but meaningful detail if you're navigating a honey-free kitchen. The lemon zest and fresh lemon juice go in right at the end, which keeps their brightness sharp and fragrant rather than cooked-out and flat. Pressing about a third of the berries against the pan as they cook gives you that perfect balance of chunky fruit and glossy, thickened sauce. It's equally at home spooned over pancakes, stirred into yogurt, or layered onto a dessert plate. Store-bought fruit sauces and jams often sneak in unexpected sweeteners, so making your own means you know exactly what's in the jar.
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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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