Simple blueberry compote with liquor - 藍莓酒蜜餞
Cranberry apple almond crumble
Cook time: ~15 minute
Serves: 6-8 servings
Ingredients:
1 lb of frozen blueberries
4 tbsp of gluten-free sweet liquor (I used creme de cassis, black currant liquor)
Optional: 1 tsp of potato starch mixed with 1 tbsp of liquor to thicken
Cooking Tools:
Saucepan
Directions :
Add the frozen blueberries into the saucepan and turn the fire to medium. Add the liquor.
As the blueberry begins to boil, turn the fire down to low.
Continue cooking off some of the liquid for another 5 minutes, or add the potato starch/liquor mixture to thicken.
Cooking Tip:
I didn’t add any additional sweeteners to this recipe, relying on the sweet liquor to increase the sugar level which was plenty sweet for me. If you find this not sweet enough, add another tbsp of maple syrup.
This compote is the perfect topping for pancakes, waffles, ice cream, cake… the possibilities are limitless!
Stay healthy with Annie:
Aside from tasting amazing, blueberries are high in anti-oxidants, could help improve memory, and help prevent cancer and cardiovascular disease. They’re also incredibly versatile and could be added into so many different recipes. Definitely one of my favorite fruits, but while it isn’t on the EWG’s dirty dozen list, it is still received a high pesticide score from them, so I recommend getting organic whenever possible.