Blueberry Compote (Healthy + Easy Recipe) - The Simple Veganista (2024)

FAQs

Why is my blueberry compote not thickening? ›

For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.

You can thicken up your berry compote by simmering it for longer to reduce it further. Alternatively, add a little cornstarch to the mixture. To do this, create a cornstarch slurry with cornstarch and water before adding it to the berry sauce in the pan. Stir constantly while the sauce thickens.

Mixing a little coriander in with your blueberry desserts or pancakes will make the blueberries taste more, well, blueberry-y. And there's a scientific reason why.

The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

There are two ways to thicken the compote – lemon peel contains pectin, which is a natural thickener. Alternatively, you can use a cornstarch slurry if a fresh lemon isn't available. Warning though – use just a small amount of thickener – we're not making jam!

If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin.

Blueberry and basil are beautiful together. Other herbs that work well include lavender, mint and rosemary, kicking up the flavor of blueberries while adding a lengthening complexity.

What spices enhance blueberries? ›

Lavender was my absolute favorite—it lightly perfumed the berries and made them sweeter somehow. Try 1 finely chopped teaspoon in a batch of pie or jam. Thyme was equally good, but in a sharp sort of way that also helped the sweet come through. Try 2-3 teaspoons, finely chopped, in a pie or jam.

They have potential benefits in reducing heart disease, diabetes, cancer, and blood pressure. There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function.

Since blueberries have a score of 53, they are considered a low-GI food. If you have diabetes and eat blueberries, their glucose will be released into the bloodstream slowly during digestion, which is a good thing. These berries are a blood-sugar-friendly food, in part, because of their fiber.

Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries. Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).

If the compote is too watery, don't be afraid to cook a few more minutes until it thickens. The compote will thicken a bit more as it cools.

Why is my berry crisp watery? If the berries you used are particularly juicy, you might end up with a watery looking filling to your blueberry crisp.

Have you every wondered why your blueberry smoothies sometimes turn to jello when you let it sit?? That's because ripe blueberries contain natural pectin, a substance found in fruits that help make the wonderful texture of jams and jellies. Pectin is a carbohydrate found in the cell walls of fruits and vegetables.