Blueberry compote
Ingredients
makes 1 small jar
- •250g blueberries
- •30g caster sugar
- •Juice of 1 lemon
- •½ tsp lemon zest
- •Pinch sea salt
Directions
Cooking mode
- 1. In a pan, combine the blueberries, sugar, salt, and lemon juice. Simmer for 5 minutes, stirring frequently.
- 2. Reduce the heat and leave to simmer for 5 more minutes, until the blueberries are soft and the sauce has thickened. Remove from the heat and stir in the lemon zest.
- 3. Serve warm with pancakes, or leave to cool and thicken. Store in the fridge for up to 5 days, or freeze for up to 2 months.
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