Blueberry Compote

2 ½ – 3 cups blueberries, fresh or frozen

¼ teaspoon ground cinnamon

2 to 3 tablespoons sugar

zest of one lemon

2 teaspoons cornstarch mixed with 2 tablespoons water

  1. Combine the blueberries, cinnamon, sugar, and lemon zest in a small saucepan
  2. Bring to a light boil, and gently simmer for approximately 10 minutes, or until the blueberries release their juices. Stir occasionally while the berries are simmering
  3. After they’re cooked, add more sugar, if you think it needs it. Whisk together the corn starch and water, and add this to the pan to thicken the compote. If it’s too thick, add a tablespoon or two of water to thin the mixture

Makes approximately 1 – 1 ½ cups