Retake Homemade: Blueberry Compote

This is not going to be an exact recipe — I didn’t measure anything.  But it was so good, I had to blog about it. 

What’s funny:  I don’t even like blueberries.  Not really.  I can eat them in moderation but just to sit and eat them alone, no.  However, I’d made some multi-grain pancakes this morning and I didn’t want to ruin all that healthy goodness with regular syrup, and we were out of applesauce.

[Aside:  warmed cinnamon applesauce, no sugar added, is fantastic over whole-grain pancakes!]

I remembered the blueberries in the freezer, but I didn’t want to eat them whole on my pancakes.  I was afraid I wouldn’t like them, and I certainly didn’t want to ruin my lovely pancakes!  So I decided to try and make some syrup or compote – I’m not sure what it technically was, but it was sooo good, I’ll definitely do it again.

About 1 1/2 c. of frozen blueberries

About 1/4 c. of sugar.  I just sprinkled a little to cover in a small saucepan.

1-2 T of water to moisten the sugar. 

Cook on med-low as the rest of the breakfast is cooking.  The blueberries melt and begin making their own juice. 

Mine were too runny, so I mixed up a little corn starch in cold water and poured in.  Instant blueberry “sauce” that tasted like pie.

So good!  I used it as topping on my pancakes, but it’d make an incredible crepe (if I knew how to make them) with a little cream cheese.  Oh yum.  I think I need to learn how to make crepes!

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