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Blueberry Compote

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Photo by Chelsea Kyle

Blueberries contain lots of pectin, which helps soothe the stomach, and one of their active compounds can help prevent cancer cells from getting nourishment.

Recipe information

  • Yield

    makes 1 1/4 cups

Ingredients

1 1/2 cups frozen blueberries
1 teaspoon freshly squeezed orange or lemon juice
1 teaspoon orange or lemon zest
1 teaspoon maple syrup
1/4 teaspoon ground ginger

Preparation

  1. Step 1

    Combine all of the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes, until the mixture bubbles, pulls away from the sides of the pan, and becomes syrupy.

  2. variation

    Step 2

    If you have fresh blueberries, all the better. Just add 2 tablespoons of water to the recipe.

    Step 3

    Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).

  3. storage

    Step 4

    Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.

  4. nutrition information

    Step 5

    (per serving)

    Step 6

    Calories: 30

    Step 7

    Total Fat: 0.4g (0g saturated, 0g monounsaturated)

    Step 8

    Carbohydrates: 8g

    Step 9

    Protein: 0g

    Step 10

    Fiber: 2g

    Step 11

    Sodium: 0mg

Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
TagsCompoteCondimentBlueberryBerryFruitSideBreakfastBrunchVeganVegetarianDairy FreeGluten FreeNut Free5 Ingredients or FewerQuickEasyCookbooks
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