Warm blueberry compote is great on crepes, muffins, “oat-less-meal”, by itself, on ice-cream (non-dairy of course, ha ha), really on lots of things.
And you always know who has been eating some, because they have a distinctive blue-mouth. So after you eat this, make sure you can brush your teeth before going out!
Blueberries are high in antioxidants (especially if you eat them raw), but you won’t get all those benefits unless you get organic blueberries. Organic makes a huge difference, that’s why I keep repeating it! Just take a look at this study comparing the properties of organic and non-organic blueberries:
If you want to maximize your antioxidant benefits from blueberries, go organic! A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown highbush blueberries (Vaccinium corymbosum L., var. Bluecrop) and found some very impressive results for the organically grown berries.
Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. Numerous specific antioxidant anthocyanins were measured in the study, including delphinidins, malvidins, and petunidins. The antioxidant flavonoid quercetin was also measured. Read the Blueberries article.
You can make this compote with just about any berry: strawberries, raspberries, blackberries or cherries. You can also add apple chunks. You can use more than one type of berry, or just one. It is versatile, and super easy.
- 2-3 cups fresh or frozen organic blueberries
- 1 teaspoon organic cinnamon
- 2-3 Tablespoons water
- Pot and spoon
- Place 2-3 cups of blueberries into a small pot (however much will fit!).
- Sprinkle cinnamon over the blueberries, then water.
- Heat on medium stirring occaisionally until cooked, about 15 minutes.