Sugar-free Blueberry Compote (and ways to use it)

Easy sugar-free blueberry compote in a mason jar.

Sugar-free Blueberry Compote (and ways to use it)

Easy recipe for homemade Blueberry Compote using fresh or frozen berries. Once you have a batch, you'll have at least 10 ways to use it!

Course Sauce

Cuisine American

Prep Time 10

Cook Time 15

Total Time 15

Servings servings

Calories 17kcal

Author Marjory Pilley

Ingredients

2 cups fresh or frozen blueberries
3 Tablespoons water
2 Tablespoons Stevia Blend to equal the sweetness of ¼ refined sugar
1 Tablespoon lemon juice
¼ teaspoon cinnamon

Optional thickener

1 teaspoon cornstarch
2 teaspoons water

Instructions

Place 1 cup of blueberries, water, sweetener and lemon juice in a small pot and stir to combine.
Cook over medium heat for about 10 minutes, stirring several times.
Add remaining blueberries and cinnamon to pot and continue cooking for about 5 more minutes.
If desired the sauce can be thickened by adding a slushy mixture of cornstarch and water during the last 5 minutes of cooking.
Combine cornstarch and water in a separate bowl and stir until mixture is free from lumps before adding it to the blueberry mixture.

Notes

Traditionally served warm, but can be served cool as well.

Refrigerator: Store for up to a week in an airtight container.

Freezer: Let the blueberry compote cool completely. Portion it into a small freezer-safe container, leaving about ½ inch of space for expansion. For single servings, store in a silicone ice cube tray. It's best to use it within 3 months.

Reheating: Thaw overnight in the refrigerator, if frozen. Warm the compote in a small saucepan over low heat, stirring occasionally, until heated through. You can also microwave it in 20- to 30-second intervals, stirring between each, until warm. If it thickens too much after freezing, stir in a splash of water or lemon juice until it reaches your desired consistency.

Nutrition