Blueberry Compote


 

  • 3 cups frozen blueberries (approx. 16 ounces)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt
  • 2 tsp cornstarch
  1. Mix blueberries, maple syrup, vanilla, cardamom and salt in a medium pot. Cook stirring occasionally for about 10 minutes until the blueberries break down.
  2. Whisk cornstarch, whisking until sauce thickens
  3. Serve over yogurt, oatmeal, pancakes, ice cream. Refrigerate in an air tight container

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