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.