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Blueberry or Whortleberry Compote Recipes


Blueberry Compote 1
300 g blueberries
50 g castor sugar
50 mL Cointreau (or similar)
Cooking Instructions:
Get the water to simmer. Get a bowl which can fit on top of the pot (without touching the water in the pot). In this bowl, put all the ingredients in. Simmer for 20 minutes, tossing or stirring occasionally. Serve immediately.
Blueberry Compote 2
2 1/2 cups frozen blueberries, unthawed
1/3 cup sugar
1/3 cup water
Cooking Instructions:
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead). Cover and chill. Serve warm.
Blueberry Compote 3
1 c. fresh or frozen blueberries (no sugar added)
1 tsp. cornstarch
2 packets artificial sweetener
1/4 c. water
Dash of salt, optional
Cooking Instructions:
In small saucepan blend cornstarch, salt, sweetener and water. Cook over medium heat until clear and slightly thickened, stirring constantly. Add blueberries and heat until warmed.
Grape, Blueberry and Apricot Compote

1/4 c White grape juice
1/4 c Dry white wine
1 tb Beehive Co honey
1 Vanilla bean; split
1/8 ts Freshly grated nutmeg
3/4 c Picked over blueberries
1/3 c Dried apricots; sliced thin
1 c Green seedless grapes
1 tb Fresh lime juice
1 ts Freshly grated lime
Cooking Instructions:
In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.
Delightful Fruit Compote
2 medium ripe peaches, sliced
1 cup fresh or frozen blueberries
1 cup quartered fresh strawberries
2 kiwifruit, peeled and sliced
3/4 cup seedless red or green grapes
3 tablespoons apple jelly
4 teaspoons water
Cooking Instructions:
In a bowl, combine the peaches, berries, kiwi and grapes. In a microwave-safe bowl, combine the jelly and water. Microwave, uncovered, on high for 45 seconds or until jelly is melted; stir until smooth. Drizzle over fruit.
Warm Blueberry and Mango Compote

1 medium mango
1/2 cup blueberries
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon candied ginger, finely minced
1/2 teaspoon lemon zest, finely grated
Cooking Instructions:
Peel half the mango and cut ½ inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into ½-inch dice. In a small non reactive pan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly. The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving.
Raspberry and Blueberry Compote

1 1/2 c Raspberries (about 9 oz.)
1 1/2 c Blueberries (about 9 oz.)
1 c Sugar
1/2 c Grand Marnier
2 ts Freshly grated orange zest 3 tb Cornstarch
1/2 c Water
Cooking Instructions:
In a heavy saucepan cook berries and sugar over moderately high heat, stirring until sugar is dissolved. Add Grand Marnier and zest and cook, stirring occasionally, until mixture just comes to a boil. While mixture is coming to a boil, in a small bowl dissolve cornstarch in water and stir in berries. Simmer compote, stirring, 3 minutes, or until slightly thickened and cool. Serve compote warm or chilled.


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