Blueberry, Cranberry & Orange Compote 2

Making lots of waffles lately had got me thinking of making something equally nice to top them with. What did I have on hand…? Blueberries, remaining from what I froze last summer. And oranges. Perfect!

A fruit compote I thought. Fresh. Light. Homemade – with me controlling the sugar, as well as, face it… all the ingredients.

For this purpose… rather than have something heavy and sweet, I intentionally kept it light, adding just enough sugar to help the berries cook down – I wanted to taste the fruit, not sugar. I also had a stash of cranberries, left from last fall – which I spotted when reaching for the blueberries. Even more perfect! Cranberries not only have tons of natural pectin (ever made your own cranberry sauce – NO thickener needed!) but their tartness would be a perfect complement to the sweetness of the blueberries.

Finally, I thought, some orange. Orange zest for flavour, orange juice for the liquid. I wanted it fairly syrupy, as this was after all, headed for the hills and valleys of Belgian waffles. Plus, I thought… what about adding some chunks of fresh orange?? That would really shake up the mix: the taste, the texture and even the appearance.

Someone asked me recently if I came up with original recipes. I’m quite proud to say, that this one… is all mine~

Blueberry, Cranberry & Orange Compote

If you use fresh blueberries, you may have to add additional orange juice or water. If your berries have been camped out in your freezer, as mine were, don’t worry about any slight frost build up. It will melt and help make the syrup. You can leave out the cinnamon, but I find the pinch is a great enhancer to most cooked fruit! This will make about 2 cups of light, delicious, slightly syrupy fruit compote.

2 cups blueberries, frozen (or fresh in season)
1/2 cup cranberries, frozen
finely grated zest, of one orange
juice of 1/2 orange
1 Tbsp sugar
pinch of cinnamon
1/2 orange, peeled and cut into small pieces

Place the berries in a non-reactive saucepan.
Zest the orange and cut in half – squeeze half for the juice. The other half you’ll cut the peel off and cut into small pieces, a little larger than the berry sauce is nice.
Add the zest, orange juice, sugar and cinnamon to the pan and bring to the boil.
Turn down to a simmer and cook for approx 10 minutes or until the cranberries pop.
Remove from heat and let cool.
Add the orange pieces and refrigerate.

Serve over waffles, pancakes, ice cream, yogurt, pound cake… any place that needs a sweet touch~
ps This would also be great with most pork dishes!


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2 thoughts on “Blueberry, Cranberry & Orange Compote

  • joannemo Post author

    Hi Jen, that's actually a very good question! The easiest way to explain it… don't use aluminum (or anything similar). It'll certainly discolour the sauce (and the pan) and affect the taste.

    Same thing for tomato sauce – or anything high in acid. I hope this makes sense… Thanks for posting and reading!!