Blueberry Compote (Healthy + Easy Recipe) - The Simple Veganista (2024)

FAQs

Why is my blueberry compote not thickening? ›

For a thicker and chunkier blueberry compote, almost like a pie filling texture, remove the fruit after about two thirds of the cooking time and allow the liquid to reduce by half. When you add the berries back in, take it off the heat and it will thicken up further as it cools.

You can thicken up your berry compote by simmering it for longer to reduce it further. Alternatively, add a little cornstarch to the mixture. To do this, create a cornstarch slurry with cornstarch and water before adding it to the berry sauce in the pan. Stir constantly while the sauce thickens.

There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function. Maple blueberry compote is a great way to get more healthy, antioxidant blueberries in your diet. Blueberry compote goes great on yogurt, granola, pancakes, ice cream, and even chicken.

Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.

Mixing a little coriander in with your blueberry desserts or pancakes will make the blueberries taste more, well, blueberry-y. And there's a scientific reason why.

Blueberries primarily consist of 14% carbs, 84% water, and small amounts of protein and fat. Most of the carbs come from simple sugars like glucose and fructose, but blueberries also contain some fiber.

Compotes are very useful for health, because they contain different vitamins, pectin, minerals and fruit sugar – fructose. The health benefit of compotes is decided by the components of the drink. Apricot compotes are useful for the people who have problems in circulatory system, kidneys and liver.

Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries. Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

How to thicken compote without cornstarch? ›

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Blueberries are known to lessen the chance of acquiring a UTI and slow down signs of aging. The high antioxidant, specifically anthocyanin content of blueberries can also help to protect the skin from damage caused by free radicals and UV radiation.

Blueberries are one of the top antioxidant foods

The main antioxidant compounds in blueberries belong to a family of polyphenol antioxidants called flavonoids. One group of flavonoids in particular — anthocyanins — is thought to be responsible for much of these berries' beneficial health effects ( 9 ).

But strawberries are much lower in calories than blueberries. The other difference between these two berries is that strawberries have lower carbohydrate and sugar content than blueberries. But there is more fibre in blueberry. However, both of them are considered a good source of natural sugar.

If the blueberries are overripe, freeze them

Spread your blueberries out on a rimmed baking sheet, let them firm up in the freezer for a couple hours, then transfer them into a resealable plastic bag and pop them back in the freezer.

Have you every wondered why your blueberry smoothies sometimes turn to jello when you let it sit?? That's because ripe blueberries contain natural pectin, a substance found in fruits that help make the wonderful texture of jams and jellies. Pectin is a carbohydrate found in the cell walls of fruits and vegetables.

The best way is to boil the sauce down until it's as thick as you want it, but it takes a lot of fruit to do it that way. There are other thickeners: tapioca starch, potato starch, agar, various kinds of grain and bean flour, pectin. Each has it's own flavour and texture.