Blueberry Lavender Compote

Photography by Jennifer Olson

With a floral hint, this lovely sauce adds flair to pancakes, French toast, and English muffins, and dresses up desserts such as ice cream and bread pudding. Recipe courtesy of Smith Fork Ranch.

Blueberry Lavender Compote

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Servings

2 people

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Ingredients

• 1 pound frozen blueberries
• 1 teaspoon dried lavender, chopped
• 2/3 cup natural cane sugar
• Zest and juice from 1 lemon
• 2/3 cup red wine

Ingredients 1 pound frozen blueberries 1 teaspoon dried lavender, chopped 2/3 cup natural cane sugar Zest and juice from 1 lemon 2/3 cup red wine

Servings 2 people Print Recipe

Instructions

1. Combine all ingredients in a saucepan and cook until mixture starts to boil. Let boil, stirring once or twice, for 2 minutes, and then reduce heat to medium. Continue cooking, gradually reducing heat and stirring more frequently, cook at medium heat and gradually turn to medium-low, stirring more frequently and mashing fruit slightly, until mixture reaches a syrupy consistency, about 30 minutes.
2. Cool and refrigerate in an airtight container for up to a month. Or transfer to two hot, sterilized 8-ounce canning jars and process in simmering water for 15 minutes; with a tight seal, jars will keep for up to 6 months.

Recipe Notes

Nutrition Facts

Blueberry Lavender Compote

Amount Per Serving

Calories 15

% Daily Value*

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 tablespoons): 15 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 3g carb, 1g fiber, 0mg sodium