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|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 81
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