Do you have a container of blueberries left and don’t know how to use them? Make a little super-quick blueberry compote. Great spread on bread in the morning or mixed into yogurt. Very simple and fast. Winter is not blueberry season; wait to make it in summer.
You might be interested in other compotes and jams; I recommend these:
- Cost: Budget-friendly
- Preparation time: 1 Minute
- Cooking time: 10 Minutes
- Portions: 1 small ramekin
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Super-quick Blueberry Compote
- 1 1/3 cups blueberries
- 3 tbsp + 1/2 tsp erythritol
Tools
- 1 Saucepan
Steps for Super-quick Blueberry Compote
Wash the blueberries thoroughly and cut them in half. Place them in a small saucepan with the erythritol. Cook over low heat until the blueberries break down. Turn off the heat and add a few drops of lemon. Pour into a small ramekin or, if you have a larger quantity, into a sterilized jar, close well and turn upside down until it seals.
Tips from Timo e Lenticchie
You can make a similar compote with any fruit you have leftover. Remember that a compote like this will keep for up to 7 days.
