Blueberry Cardamom Compote

Even though the berry season is just past, they are perfect for this bridge season in the frozen form. Whether you freeze them yourself or buy them frozen from the market, frozen blueberries are perfect for making compotes as the freezing concentrates the sugars in the fruit, needing no more when making the sauce.

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Blueberry Cardamom Compote

{No added sugar}

1 pint frozen blueberries

4 pods of cardamom, seeds removed

1/2 cup water

Bring all the ingredients to a boil in a pan.

Lower the heat to a simmer and let it heat until the volume is reduced by a third, the berries are plump and very soft.

Remove from heat and mash the fattened berries with a wooden spoon. Transfer to a jar.

Let the compote cool to room temperature and it will thicken to spreadable consistency.

Store sealed in the refrigerator or in a cool place.

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