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Blueberry Compote Two Ways

A versatile blueberry compote recipe offering both sweet and savory variations, perfect for topping pancakes or complementing grilled meats.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Condiment, Dessert, Sauce
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Sweet Compote
  • 2 cups blueberries (washed and divided)
  • 1 cup California Moscato wine
  • 1 unit orange (zested and juiced)
  • 1 TBSP honey
  • 1 tsp honey additional, to taste
For the Savory Compote
  • 2 cups blueberries (washed and divided)
  • 1 unit shallot (thinly sliced)
  • 5 sprigs thyme
  • 1 cup California Syrah
  • ¼ cup red wine vinegar
  • 2 TBSP sugar
  • ½ unit lemon zest
  • 1 pinch salt

Method
 

Preparation for Sweet Compote
  1. In a medium saucepan, combine 2 cups of blueberries, 1 cup of California Moscato wine, orange zest, and orange juice.
  2. Gently heat the mixture over medium heat, stirring occasionally.
  3. Once it starts to boil, reduce heat and let it simmer for about 10-15 minutes until it thickens.
  4. Stir in the honey and adjust sweetness to taste. Remove from heat and let it cool.
Preparation for Savory Compote
  1. In a separate saucepan, combine the remaining 2 cups of blueberries, sliced shallot, thyme, California Syrah, red wine vinegar, sugar, lemon zest, and salt.
  2. Heat on medium heat, stirring occasionally.
  3. Once boiling, reduce heat to let it simmer for about 15-20 minutes until thickened and fragrant. Stir occasionally.
  4. Allow it to cool before serving.

Notes

Both compotes can be stored in airtight containers in the refrigerator for up to one week. They can also be frozen for up to three months.