Blueberry Lavender Compote
  • 1pound frozen blueberries
  • 1teaspoon dried lavender, chopped
  • 2/3cup natural cane sugar
  • Zest and juice from 1 lemon
  • 2/3cup red wine
  1. Combine all ingredients in a saucepan and cook until mixture starts to boil. Let boil, stirring once or twice, for 2 minutes, and then reduce heat to medium. Continue cooking, gradually reducing heat and stirring more frequently, cook at medium heat and gradually turn to medium-low, stirring more frequently and mashing fruit slightly, until mixture reaches a syrupy consistency, about 30 minutes.
  2. Cool and refrigerate in an airtight container for up to a month. Or transfer to two hot, sterilized 8-ounce canning jars and process in simmering water for 15 minutes; with a tight seal, jars will keep for up to 6 months.
Recipe Notes
Nutrition Facts
Blueberry Lavender Compote
Amount Per Serving
Calories 15
% Daily Value*
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 tablespoons): 15 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 3g carb, 1g fiber, 0mg sodium