Mr. dB is a condiment man, and once I’d finalised our delicious no-knead fruit loaf, it called for a fruity partner in crime. Neither of us enjoy an overly fake, sugary jam – the fruit should speak for itself. And so, I threw together this simple compote with a box of blueberries that were hanging out in the fridge with nowhere to go.Jump to Recipe
OK I lied, so there’s water in it as well – so technically this is a FOUR ingredient compote. All joking aside, this is genuinely quick to put together and is a really healthy way of getting the jam effect without all that extra sugar.
For diabetics and/or you keto-goers, you can replace the sweetener with something like erythritol without compromising the final product or taste!
Looking for a perfect vessel for your compote? Slap it onto that no-knead loaf – you literally only need a mixing bowl and wooden spoon to whip up a perfect breakfast!
Tips and Tricks:
This recipe calls for blueberries but honestly any berry would do here.
Fresh berries aren’t a must either – defrosted berries would work just as well. With frozen blueberries though, you may need to add a little extra sweetener of your choice. It’ll also take a little longer to render into the right consistency as frozen fruit tend to give out much more liquid than fresh. To speed this up, you could add a little more honey or sugar, just be careful to balance out with a little extra lemon juice too or you’ll end up with the dreaded fruity sugar!
As we hate to see anything go to waste, never let the last teaspoon of leftovers go into the bin – chuck it into a yoghurt or throw it into a smoothie! As this isn’t a naughty treat, you can do it all guilt-free.
Three Ingredient Blueberry Compote
- Potato masher (optional)
- Clean jar with lid
- 125 g Fresh blueberries Substitute: frozen blueberries, other berries will work too.
- 1 Lemon Zested and juiced.
- 1 tbsp Sweetener i.e. honey Erythritol / other sugar-replacement – use to taste / need as the exact amount may vary.
- Water Start with 1/4 cup.
- Wash the berries and, if you're using a larger variety, you may wish to halve or quarter them.
- Juice and zest your lemon and set aside.
A quick cook.
- Add 1/4 cup water to a cold saucepan. Place over medium heat (we never want to let the pan get too hot through the cook).
- Add the berries and give them a gentle press with a wooden spoon or potato masher to release the juices – don't annihilate the berries though, we still want good hunks of fruit!
- Next, add a tablespoon of honey or your chosen sweetener and let this all stew down into a nice, thick consistency. It will thicken slightly more once it cools so it doesn’t have to look perfect in the pan.
- When you feel you're getting towards your desired thickness (around 5 minutes), add in a teaspoon of fresh lemon juice. This will thin the mixture slightly so just let the heat gently get you back on track.
- Pour your compote into the prepared jar, or dish if you're going to serve it up immediately.
- Sprinkle with some of your lemon zest and allow to cool before sealing the jar and storing in the fridge.
- This will keep for approximately seven days in the fridge. You can extend its shelf life by sealing airtight with Clingfilm, although we've never had the compote last long enough!!
We would love to hear what you think of our dish.