I developed this Blueberry Cardamom Compote as part of a recipe for overnight oats (coming Friday!), but loved it so much that I thought it deserved its own billing. Because as it turns out, not only is this Blueberry Cardamom Compote good on overnight oats, it is also delicious on toast, on cream cheese-smeared crispbread, on steel cut oat porridge, on ice cream (YES!), mixed into skyr or yogurt and topped with granola or STRAIGHT FROM THE JAR. Seriously, we can't get enough of this stuff around here!
One of the very best things about this Blueberry Cardamom Compote is that frozen wild blueberries work really well in this recipe. In fact, I like them better here than fresh blueberries from produce section. That means that if you get in the habit of picking up one of those giant bags of frozen blueberries on your weekly Costco run, you can make this compote on a moment's notice and at any time of the year. That's right! No need to forage the forest floor in late summer for your blueberries Scandinavian style (although that does sound delightful, doesn't it?). A quick trip to the store and you'll be all stocked up and ready for blueberry cardamom goodness whenever the mood strikes.
There isn't much to say to ensure your success with this Blueberry Cardamom Compote....it couldn't be easier and only requires a stir now and then to keep it from sticking to the pan. My only word of advice (as always) is to use freshly ground cardamom if you can. It is SO much better than the cardamom that is already ground for you. I have a mortar and pestle that works really well for this. It's a little extra effort but well worth it in terms of flavor!
This Blueberry Cardamom Compote will keep for at least a week in the fridge. Ours never lasts more than a day or two though....too many delicious ways to put it to use! For longer storage, you could easily keep it the freezer for a couple of months.
I hope you give this Blueberry Cardamom Compote a try! It is simply delicious and a fun thing to have on hand to perk up your breakfast, afternoon snack or dessert. Looking for more delicious seasonal compotes to try? I've got several here on the blog:
- Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger
- Roasted Strawberry Rhubarb Compote
- Roasted Peach Ginger Compote
Blueberry Cardamom Compote
- 4 cups frozen wild blueberries no need to defrost (fresh blueberries will also work)
- 1 teaspoon freshly ground cardamom
- ¼ cup pure maple syrup more to taste
- Pinch of fine sea salt
- 1 teaspoon of freshly-squeezed lemon juice
- Combine all ingredients except lemon juice in a medium saucepan. Heat over medium low stirring frequently until berries get syrupy and begin to break down, about 8-10 minutes. Remove from the heat. Stir in lemon juice. Once berries have cooled, transfer them to a jar and store in the fridge until ready to use (berries will keep in the fridge for about a week or in the freezer for a couple of months).