I spent my childhood on the waters of the Puget Sound, boating throughout Washington's San Juan Islands and Canada's Gulf Islands. Over the weekend we were at Roche Harbor and I stopped in for a
Blueberry CompoteNotice: Object of class WP_Error could not be converted to int in /mnt/raid/www/thelakekitchen.com/wp-includes/functions.php on line 3397
This blueberry compote is so versatile. Top your pancakes, toast, oatmeal, ice cream or make a delicious caramelized onion and goat cheese bruschetta appetizer with this blueberry compote.
Makes about 3 1/2 -4 cups
- 4 1/2 cups blueberries
- 4 cups strawberries, sliced
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- Combine all of the ingredients into a medium sauce pot. Turn heat on medium and bring to a simmer, reduce heat to medium/low and let reduce for 45 minutes, stirring occasionally.
- Remove from heat and cool. Use right away or place in jars for later use.
- Keeps in the refrigerator for about 1 week and in the freezer for up to 6 months.