Blueberry Compote

Since fresh blueberries are only available for a few weeks a year and then also only in limited quantities, Dorothea Metzner now brings blueberry compote from the jar to the table. In the past, the family says, there were also blueberries in the Ore Mountains and then the compote was of course cooked at home.

The blueberries, rinse and drain well. Boil with the sugar and 450 ml of water, of which you have previously put 3-4 tbsp in a mug. Make 2-3 min. Stir the cornstarch well with the water set aside. Add to the saucepan and bubble, stirring incessantly with a whisk, until the liquid sets. Add sugar to taste. While still hot, pour into a jar, which you close and briefly turn to the other side. Cool and keep in the refrigerator until ready to use. It will only keep in about a week due to the low sugar content.

Related Recipes:

Blueberry Ice Cream with Lemon Yogurt FoamRinse the lemon in hot water and dab dry, finely grate the zest and squeeze out the juice. Mix the yogurt with... Blueberry PancakesA cake recipe for all foodies: Rinse and drain blueberries. Mix flour, baking powder and salt. In a second... Blueberry PancakesFor the blueberry pancakes, separate the egg. In a bowl, mix flour, yolks, sugar, salt and milk until well... Plum Mousse with CompoteFor the plum mousse with compote, bring red wine, sugar, orange juice, cloves and cinnamon stick to a boil... Strawberry Rhubarb TiramisuCompote: Cut the cleaned rhubarb into small pieces, add the sugar, vanilla sugar and water and bring to the... Raspberry or Blueberry Jam Cold StirredFor the cold-stirred raspberry or blueberry jam, marinate berries with sugar and lemon juice and stir slowly... Mullahs Mampf, Persian Lentil DishBrief preliminary remark The quantities given refer to fairly hungry people. It may well be that instead of... Pockets of Egg with Herb FillingUntil the 14th century, unleavened bread was consecrated at Easter in many places. Our traditional Easter... Rhubarb FlanNote: the quantities in the text refer to a preparation with three hundred g of rhubarb! Be sure to weigh the... Elderberry SyrupCut the lemons into slices. Make a syrup with the water, citric acid and sugar and then cool. Put the lemon...