Mushroom Free Gluten Free Blueberry Compote
Bright, jammy, and bursting with fresh berry flavor, this blueberry compote is the kind of simple sauce that makes everything it touches taste more special. A handful of pantry staples — blueberries, sugar, a squeeze of lemon juice, and a little zest — come together in one small saucepan with zero fuss. The technique of pressing some of the berries against the pan creates a gorgeous, thick consistency that's part chunky jam, part glossy sauce. Since the ingredient list is completely plant-based and straightforward, there's no need to scan labels or worry about hidden fungi-derived additives that sometimes sneak into processed sauces and condiments. Stir it into yogurt, spoon it over pancakes, or layer it into a parfait — it works beautifully in just about any direction. The lemon zest added off the heat keeps the flavor bright and fresh rather than flat or overly sweet. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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