Ingredients:

  • 4 cups (500 g) Blueberries (fresh or frozen)
  • 1/2 cup (100 g) Granulated Sugar or Caster Sugar
  • 1/4 cup (60 ml) Water or Orange Juice
  • Pinch (1 g) Fine Sea Salt
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) good quality Vanilla Extract (optional)
  • 1 tbsp (8 g) Cornstarch (Cornflour)
  • 2 tbsp (30 ml) Cold Water (for slurry)

Instructions:

  1. Measure all ingredients precisely.
  2. Create the Slurry: In a small bowl, whisk the cornstarch (cornflour) with the cold water until completely dissolved and smooth. Set aside—this is your thickening agent.
  3. Start the Simmer: Place the blueberries, sugar, 1/4 cup of water, and the pinch of salt into the saucepan.
  4. Heat Gently: Place the pan over medium heat. Stir constantly until the sugar is dissolved and the liquid begins to bubble around the edges (about 3 minutes).
  5. Soft Cook: Reduce the heat to medium-low. Allow the mixture to simmer gently, uncovered, for 8 to 10 minutes. Most of the berries should have burst, releasing their juices. Stir occasionally.
  6. Add Acid and Flavour: Remove the pan from the heat. Stir in the lemon juice and vanilla extract.
  7. Thicken: Bring the compote back to a very low heat. Stir the prepared cornstarch slurry one last time and pour it slowly into the simmering berries, mixing constantly.
  8. Cook for 1 minute, stirring continuously, until the compote has thickened to a glossy, ribbon-like consistency and coats the back of a spoon. Do not boil vigorously once thickened.
  9. Cool Down: Transfer the compote to a clean, heat-safe bowl or jar. Allow it to cool completely at room temperature before covering. The compote will thicken considerably as it cools.
  10. Store: Once cooled, cover tightly and refrigerate. (Keeps well for up to two weeks).