Wild Blueberry Chamomile Compote
I’m back for a second year of homemade for the holidays! this wild blueberry chamomile compote is the perfect festive treat. it’s amazing to serve over cream cheese with crackers for a quick and simple appetizer with family and friends. it’s also wonderful to add to mason jars with a festive ribbon and gift to your neighbors, teachers and colleagues. Check out my amazon storefront for some of the festive items I used to decorate them for our local church christmas bazaar.
the inspiration:
I catered a “fairy first birthday party” a few weeks prior and made the most fantastic wild blueberry and vanilla coconut chia puddings. this compote was inspired by that delicious wild blueberry filling. I used phytonutrient-rich frozen wild blueberries with tons of tangy lemon juice and zest, some warming spices, vanilla and a touch of mineral salt to bring out the flavors.
wild blueberry chamomile compote ingredients:
- frozen wild blueberries: the star of the show.
- spices: ceylon cinnamon and mineral salt flavor the chutney.
- coconut sugar: naturally sweetens the compote.
- chamomile tea bags: add a lovely floral note to the compote.
- vanilla bean paste: vanilla bean paste adds depth to the compote. I like this brand.
- fresh lemon: both lemon zest and juice are used to brighten the chutney.
- tapioca starch/flour: helps form a slurry to thicken the compote.
how to make:
this compote recipe couldn’t be easier to make. begin by adding filtered water to your dutch oven and brining to a simmer. add the chamomile tea bags and allow to steep. next, remove the tea bags and add the blueberries, lemon and spices. let that mixture simmer for about 30 minutes. near the end of those 30 minutes, make a quick tapioca starch slurry with filtered water and add it to the mixture. It will simmer a few more minutes and thicken immediately. I add in the vanilla once the compote has cooled down a bit. this compote will store in the fridge in an airtight jar or container for weeks.
Serving ideas:
I made this compote specifically for it’s versatility to use throughout the fall and winter months. here are some ideas to use it:
- spoon atop greek yogurt for a simple breakfast full of healthy fats and protein.
- add to mason jars for holiday gifting.
- serve alongside sharp white cheddar, crackers and fresh figs for an effortless cheese tray.
- serve atop a block of cream cheese with crackers for an easy appetizer.
- layer in trifle dishes with my pumpkin pie spiced granola and honey-sweetened greek yogurt for the perfect addition to your entertaining table.
Wild Blueberry Chamomile Compote
Ingredients
- 2 bags of chamomile tea
- 1 cup filtered water
- 1 cup coconut sugar
- 1 Tablespoon ceylon cinnamon
- 2 Tablespoons lemon zest
- ¼ cup fresh lemon juice
- 32 oz frozen wild blueberries
- ¼ teaspoon mineral salt
- 1 Tablespoon tapioca starch/flour
- 1 Tablespoon filtered water
- 1 teaspoon vanilla bean extract or paste
Instructions
- To an 8-quart dutch oven, add 1 cup iltered water and tea bags. Bring water to a simmer and let tea steep for 10 minutes. Remove tea bags and stir in coconut sugar, cinnamon, lemon juice/zest, blueberries and mineral salt.
- Stir until well combined. Return mixture to a simmer and cook over medium heat, stirring often until blueberries have released liquid, about 25-30 minutes.
- Now, create the tapioca slurry to thicken the mixture. To a small bowl, whisk together 1 tablespoon tapioca with 1 tablespoon filtered water. Stir into simmering compote and let simmer and thicken, 3-5 more minutes, while stirring constantly.
- Take the compote off of the heat and let cool completely. Stir in vanilla then transfer to mason jars or an airtight container. Keep chilled and enjoy!
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