One day while cooking some blueberries, it occurred to me that the sharp taste of a sizable shot of gin would nicely complement the berries, so I reached for the bottle and poured some in. Gin’s herbaceous flavor does indeed marry nicely with blueberries—it can hardly be tasted once cooked, but somehow it just rounds out the blueberry notes. Now, whenever I cook with blueberries, a bit of gin finds its way into the mix.
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
Preparation
Step 1
In a medium saucepan, combine the blueberries, sugar, and gin. Cook over medium heat, stirring occasionally, until the berries soften and release their juices.
Step 2
Remove from the heat and let stand, uncovered, and let cool to room temperature. Taste for sweetness and add more sugar, if desired.
Storage
Step 3
This compote can be stored in the refrigerator for up to 3 days. It’s actually better when prepared a day in advance, which gives it time to thicken nicely.
Variation
Step 4
If you don’t wish to use gin, you can substitute water and a good squeeze of fresh lemon juice.
