Blueberry and Raspberry Compote

This is an easy way to use fresh berries that are just past their prime. I have found that, although berries are a little pricey, berries are a great snack to keep in my fridge- I mentioned this in my Anthropologie Farmers Market Basket post back in April. Whenever I need something a little sweet, I just open the fridge and grab a handful for ZERO points!

I bought some blueberries and raspberries a few days ago but haven’t been eating them as quickly as usual. So, this morning, I decided I would make a quick compote to put on top of the last two Van’s Waffle I had in the freezer!

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Ingredients

1 cup of berries

1 tsp of agave nectar

1 tbsp of balsamic vinegar

Directions

Heat a small frying pan over low to moderate heat

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Add all the berries to the warm pan and smash them gently as they being to heat up (using the back of a fork or potato masher will work well)

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Cook for 4-5 minutes. Continue to break down the berries with your fork or masher. Once most of the berries have burst (this should be right around the 5 minute mark), add in the agave nectar and balsamic and stir to combine

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Increase the heat slightly (to a moderate heat) and stir often for 8-10 minutes

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Continue to stir until the sauce has reduced by half (above: before being reduced; below: after being reduced by 1/2)

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All done! Remove from heat and serve immediately over waffles, pancakes or even vanilla ice cream! Reserve any unused compote in a small Ball jar or tupperware and use within 2-3 days.

WW Points: 3 points for the whole “recipe”

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One thought on “Blueberry and Raspberry Compote

  1. Pingback: Summer Salad Ideas | A Single Carrot

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