This blueberry sauce is fabulous on pancakes or french toast. It uses a little bit of maple syrup in place of the sugar traditionally used in these types of recipes.
Put 2 cups of blueberries in a medium saucepan and pour 1/2 cup orange juice over them. Cover and cook over medium low heat until the blueberries have simmered for about 5 minutes. In a small cup, mix the remaining orange juice with the cornstarch. While stirring the blueberries, drizzle the cornstarch mixture in and stir to thicken. Remove from heat and stir in maple syrup, cinnamon, and reserved berries. Let stand a few minutes before serving.
You may need a bit more maple syrup if you are used to a sweeter compote. Orange juice concentrate also works well - I use a tablespoon of that and water for the liquid if I don't have fresh OJ. If you like a really thick compote, use more cornstarch.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 81 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 151.2mg | 4 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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