Ingredients:

  • 2 cups (300g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) water

Instructions:

  1. Place the blueberries, sugar, lemon juice, and water into a small heavy-bottomed saucepan. Stir gently over medium heat until the sugar has completely dissolved and the berries begin to release their juices.
  2. Increase heat to medium-high and bring the mixture to a gentle boil. Immediately reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until the liquid transforms into a syrupy, mahogany-tinted glaze.
  3. Remove the pan from the heat and let the compote sit for 5–10 minutes to allow the sauce to thicken and reach a velvety consistency.