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Blueberry Compote

Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

Blueberries contain lots of pectin, which helps soothe the stomach, and one of their active compounds can help prevent cancer cells from getting nourishment.

Recipe information

  • Yield

    makes 1 1/4 cups

Ingredients

1 1/2 cups frozen blueberries
1 teaspoon freshly squeezed orange or lemon juice
1 teaspoon orange or lemon zest
1 teaspoon maple syrup
1/4 teaspoon ground ginger

Preparation

  1. Step 1

    Combine all of the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes, until the mixture bubbles, pulls away from the sides of the pan, and becomes syrupy.

  2. variation

    Step 2

    If you have fresh blueberries, all the better. Just add 2 tablespoons of water to the recipe.

    Step 3

    Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).

  3. storage

    Step 4

    Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.

  4. nutrition information

    Step 5

    (per serving)

    Step 6

    Calories: 30

    Step 7

    Total Fat: 0.4g (0g saturated, 0g monounsaturated)

    Step 8

    Carbohydrates: 8g

    Step 9

    Protein: 0g

    Step 10

    Fiber: 2g

    Step 11

    Sodium: 0mg

Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
TagsCompoteCondimentBlueberryBerryFruitSideBreakfastBrunchVeganVegetarianDairy FreeGluten FreeNut Free5 Ingredients or FewerQuickEasyCookbooks
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