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Blueberry Compote

 

Courtesy of Allergic Living and Chef Simon Clarke

 

 

Makes 4-6 servings
Free of: Gluten; dairy replaced
Bonus: packed with antioxidants, vitamins C, A and E, magnesium

Ingredients:

  • 2 cups fresh blueberries, washed
     
  • 2 Tbsp. water
     
  • 1 ⁄ 4 cup crème de cassis [For alcohol-free, substitute water]
     
  • 2 Tbsp. brown sugar
     
  • 1 Tbsp. fresh lemon juice
     
  • 1 tsp. lemon zest
     
  • Fresh mint leaves

Directions:

  1. In a medium saucepan, combine water, crème de cassis (if using) and sugar over medium heat. Bring to a boil and reduce by about half.
     
  2.  Reduce to a simmer, adding blueberries, lemon juice and zest.
     
  3. Cook, stirring occasionally, for 8-10 minutes. Set aside and cool.
     
  4.  Serve over plain yogurt (or soy yogurt for dairy-free).  Garnish with mint leaves.

Note: This exquisite compote can be made up to 2 days in advance and stored in the fridge.

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