Side Dish: United States – Blueberry-Orange Compote

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (300 g) blueberries (fresh or frozen)
1 / 2 cup (120 ml) fresh orange juice
1 tsp (5 ml) finely grated orange zest
2 tbsp (25 g) sugar (adjust to taste)
1 / 2 tsp (2.5 ml) finely grated fresh ginger
Pinch of salt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) cornstarch
1 tbsp (15 ml) water
2 tbsp (15 g) slivered almonds
1 tsp (5 ml) unsalted butter

Show original ingredient measurements

2 cups (300 g) blueberries (fresh or frozen)
1 / 2 cup (120 ml) fresh orange juice
1 tsp finely grated orange zest
2 tbsp (25 g) sugar (adjust to taste)
1 / 2 tsp finely grated fresh ginger
Pinch of salt
1 tsp lemon juice
1 tsp cornstarch
1 tbsp (15 ml) water
2 tbsp (15 g) slivered almonds
1 tsp unsalted butter

Instructions

Toast almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; transfer to a plate.
In the same skillet, combine blueberries, orange juice, orange zest, sugar, ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the berries start to burst and release juices, about 3–5 minutes.
Stir together cornstarch and water, then pour into the skillet. Simmer 1–2 minutes until the compote is glossy and lightly thickened.
Remove from heat and stir in lemon juice and butter for a silky finish. Taste and adjust sweetness or acidity as desired.
Serve warm alongside the French toast and finish with the toasted almonds on top.