Rice 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. Fresh lemon zest and a squeeze of lemon juice go in right at the end, lifting the sweetness and giving the whole thing a vibrant, almost floral finish. The technique is straightforward — you cook the berries down until they burst, press a few against the pan to build body, and let the natural pectin do the thickening work. Every single ingredient here is naturally free of rice and rice-derived additives, so there's no label-scanning or substitution stress involved. Spoon it warm over pancakes, swirl it into yogurt, or let it cool and jar it up for the week ahead. It keeps beautifully and somehow tastes even better the next day once the flavors have had time to settle.
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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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