• Alana Wynn

Blueberry Ginger Compote

A bright and punchy fruit compote for filling, spreading or layering!


Slice of cake with layers of blueberry compote, vanilla frosting and yellow turmeric spice cake.
Blueberry-Ginger Compote Layered with Vanilla Frosting and Turmeric Spice Cake

A Recipe For Blueberry Lovers

Berry season always comes welcomed with the Summer produce, but feels like it goes by so fast! What I love about this recipe is that it uses frozen blueberries so that you can make this anytime of the year. As great as it is to use in season fresh blueberries, they are most definitely not needed here. Actually, please don't. This recipe uses frozen blueberries, which is amazing and means you can save the rest for smoothies :). One pot, under 2o minutes and with maximum potential for how you use it.


Bright, Spicy and Filled with ZING

Not to shit talk about blueberry jelly, but...I never saw the appeal. It felt flat in flavor and not fully blueberry-ey. This my dear friends will make you glow with all the golden rays of a Summer day. It uses a lime to bring out the brightness of the blueberry and grated ginger to round it all out. The flavor doesn't land heavy or overly sweet with these additional mix ins.


Set It and Forget It

I used both cornstarch and gelatin to help set the compote. The gelatin makes it set thick so that it can be spread more easily without being too soupy. If you are looking for a looser compote for swirling, drizzling etc then I would advise not adding the gelatin.



Blueberry Ginger Compote

Time: 20 minutes

Makes 2 cups.



1 Lime (zest and juice)

1 Inch of Ginger, grated.

300g (2 Cups) Frozen Blueberries

150g (¾ Cup) Granulated Sugar

1g (¼ Tsp) Kosher Salt

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1 Tbsp Cornstarch

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1 ½ Tsp Gelatin

  1. Add blueberries, lime zest and juice, ginger, sugar and salt to a stock pot.

  2. Cook mixture on medium-high, blueberries will give off liquid and start bubbling.

  3. Once it looks like the sugar has dissolved (10-15min), remove a spoon full of liquid and add it to a separate bowl with your cornstarch. Whisk mixture until smooth then add that to the pot of blueberry mixture. Continue cooking.

  4. In a microwave safe container, add gelatin powder and 1 Tbsp of water and mix well. Microwave mixture for 10 seconds (this helps the gelatin bloom and get ready to set).

  5. Remove compote from stove and mix in gelatin. Store compote in a heat proof container and put in fridge to chill.

Can take up to 3 hours to set fully.


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