Blueberry Compote

Blueberry Compote

1 cup Sugar
1 tablespoon Freshly squeezed lemon juice; strained
4 tablespoons Freshly squeezed orange juice; strained
2 cups Fresh blueberries

Place sugar, lemon juice, and orange juice in a saucepan and bring to a boil. Add 1 cup blueberries and continue to cook for 3 minutes, stirring constantly. Remove pan from heat. Cool. Place mixture in a food processor and process 20 seconds. Pour into a bowl and stir in remaining blueberries. Cover bowl with plastic wrap. Set aside. Makes about 1 3/4 cups.

Source House Beautiful, June 1997. Abstract of article: George Schoellkoph, owner of one of Connecticut's most ravishing gardens, serves (catered) to friends in his Connecticut garden house. Recipe by: Caterer Rick Spinell; Spinells Litchfield Food Company Converted by MM_Buster v2.0l.