Homemade Blueberry Compote

This is a topping that's great for breakfast (pancakes or waffles), desserts (ice cream, cheesecakes), or even peanut butter and jelly sandwiches (according to my kids).

Ingredients:

2 cups blueberries (we used frozen)
1/4 cup water (may need to double if using fresh blueberries)
4 tablespoons sugar
1 medium lemon, squeezed and strained
1-2 tsp cornstarch










Instructions:


1. In a medium saucepan, combine blueberries, water, sugar.  Bring to a boil over medium heat.

2. Add the cornstarch to lemon juice and mix well.  Pour into the saucepan and stir well.  Gently boil to reduce liquid for another 5-10 minutes while stirring periodically.  Sauce will thicken more as it cools.

3. Remove from heat.  Pour into a jar to cool.  Enjoy it hot or cooled (it's delicious both ways)!

If you want to enjoy it with Gluten Free Homemade Pancakes, click Here