blueberry compote

• servings: makes ½ cup

Ingredients

1 tablespoon unsalted butter

5 ounces (1 cup) frozen blueberries

1 tablespoon sugar, plus extra for seasoning

Pinch table salt

¼ teaspoon lemon juice

Directions

Melt butter in small saucepan over medium heat. Add blueberries, sugar, and salt and bring to boil. Reduce heat and simmer, stirring occasionally, until sauce is thickened and about one-quarter of juice remains, 8 to 10 minutes. Remove pan from heat and stir in lemon juice. Season with extra sugar to taste. (Compote can be refrigerated for up to 4 days.)

Notes

You can use fresh blueberries, though you'll need to crush one-third of them against the side of the saucepan with a wooden spoon after adding them to the butter to achieve the desired consistency.