Saturday, August 06, 2011

blueberry compote

What do you do when you pick 11 pounds of blueberries in half an hour? Cook something that will make them take up less space. I'm planning to eat this on yogurt for the rest of my life.

Adapted from a Seattle Times recipe, mostly to increase the quantity and try to make it reduce faster.

6 cups fresh blueberries

1/2 cup sugar

2 tablespoons water

2 tablespoons fresh lemon juice

Combine the ingredients in a large, heavy-bottomed pot and cook over medium heat until the blueberry skins have popped and the mixture is thickened, about 20 minutes. Let cool and refrigerate until ready to serve.

Makes two large jelly jars (about 3 cups?) of sauce.

3 comments:

Alissa said...

My coworker Karen and her family picked 75 pounds of blueberries a few weeks ago. I can not imagine what they're going to do with them all. Sounds like you could eat this with pancakes, over ice cream, with yogurt, in smoothies, etc. If one liked blueberries, that is. ;)

gwen said...

Ha, one had better like blueberries if one has 75 pounds of them! That's pretty amazing, although actually pretty easy to imagine collecting that many... the picking was so incredibly fast this year that we left before we were sick of it, and we could have put in another hour or two easily. My friend and I both got about 11 pounds in only half an hour.

I wonder if she's planning to freeze them? If you had a big freezer, you could do big batches and then eat them all winter.

And yes, the compote would definitely be good in all the ways you mentioned. After a night in the fridge, it thickened more and is now almost the consistency of jam, so I put some on my toast this morning. Yum.

Alissa said...

I'm sure Karen will be freezing some of them. She usually does pick massive quantities of fruit when she goes (which is frequently), and usually freezes part of it.

I just don't like blueberries. Like, at all. Blueberries and melons of any kind. Bleh. Not for me.