Blueberry Cinnamon Compote
Compotes are a super easy way to dress up a plate of pancakes or a bowl of ice cream, or even a slice of vanilla cheesecake. You can make them on the stovetop by reducing them for 30 minutes or so, or you can make them in your pressure cooker in about 5 minutes.
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Blueberry Cinnamon Compote
- Prep Time: 5 m
- Cook Time: 5 m
- Pressure Release Time: 10 m
- Total Time: 20 m
- Servings: 8
Ingredients
- 4 cups blueberries fresh or frozen
- 2/3 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 cinnamon stick broken in half
- ¼ teaspoon salt
- pinch freshly ground black pepper
Instructions
- Combine all the ingredients in the pressure cooker and bring to a simmer using the BROWN setting. Stir to dissolve the sugar and lock the lid in place.
- Pressure cooker on HIGH for 5 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid. Transfer the blueberries to a bowl with a slotted spoon and cool to room temperature. Remove the cinnamon stick.
- If you’d like a thicker compote, reduce the remaining liquid by half by simmering using the BROWN setting. Combine again with the blueberries and cool to room temperature.
- Serve over ice cream, cheesecake or pie.
Nutrition Facts
Blueberry Cinnamon Compote
Amount Per Serving (0.25 cup)
Calories 108
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 75mg3%
Potassium 57mg2%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 24g27%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 7.9mg10%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
You mentioned they can be made on the stove as well… can you please provide those instructions (I have no pressure cooker). Thanks!
Hi Julie. To make this on the stovetop, just put all the ingredients into a saucepan and bring it to a simmer. Simmer for about 20 to 30 minutes until most of the water has evaporated and the compote is the consistency you’re looking for. Remember that it will thicken as it cools. ML
this was awesome good. everyone liked it . so much they ate all I had.
I have made this at least a dozen times along with your Vanilla Cheesecake. It is absolutely delicious! Husband raves over this and has requested me make it to take to work several times.
How long will it keep and how should it be stored?
Hi Tracey. You can store this in the refrigerator in a container for up to a couple weeks.