Blueberry compote
Ingredients
makes 1 small jar- 250g blueberries
- 30g caster sugar
- Juice of 1 lemon
- 1 tsp lemon or orange zest
- Pinch sea salt
Directions
Cooking mode
Prevents device sleep
- In a pan, combine the blueberries, sugar, salt, lemon juice. Simmer for 5 minutes, stirring frequently.
- 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 zest.
- Serve warm with pancakes or porridge, on toasted sourdough with almond butter, or leave to cool and thicken. Store in the fridge for up to 1 week, or freeze for up to 3 months.
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