Blueberry Compote |
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Blueberry Compote

An absolute taste sensation. And far easier than pie.

Courtesy of Allergic Living and Chef Simon Clarke



Makes 4-6 servings
Free of: Gluten; dairy replaced
Bonus: packed with antioxidants, vitamins C, A and E, magnesium


  • 2 cups fresh blueberries, washed
  • 2 Tbsp. water
  • 1 ⁄ 4 cup crème de cassis [For alcohol-free, substitute water]
  • 2 Tbsp. brown sugar
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • Fresh mint leaves


  1. In a medium saucepan, combine water, crème de cassis (if using) and sugar over medium heat. Bring to a boil and reduce by about half.
  2.  Reduce to a simmer, adding blueberries, lemon juice and zest.
  3. Cook, stirring occasionally, for 8-10 minutes. Set aside and cool.
  4.  Serve over plain yogurt (or soy yogurt for dairy-free).  Garnish with mint leaves.

Note: This exquisite compote can be made up to 2 days in advance and stored in the fridge.

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