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Blueberry Compote With Coriander

Blueberry Coriander Compote on a white surface
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Nicole Louie

Science alert: Blueberries and coriander play particularly well together because they both contain the flavor terpene linalool, also found in thyme and lavender. Choose either fresh or frozen berries; both work equally well here since blueberries’ natural pectin help thicken this syrupy topping as they cook down. Serve spooned over yogurt or on toast, or top it with whipped cream for a breezy dessert.

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What you’ll need

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes about 1½ cups

Ingredients

2 cups fresh or frozen blueberries
3 Tbsp. sugar
2 tsp. ground coriander
Juice of ½ lemon
Kosher salt

Preparation

  1. Bring 2 cups fresh or frozen blueberries, 3 Tbsp. sugar, 2 tsp. ground coriander, juice of ½ lemon, and a pinch of kosher salt to a boil in a small saucepan over medium heat. Cook, stirring occasionally, until some berries have burst and compote is syrupy, 7–10 minutes.

    Do Ahead: Compote can be made 3 days ahead. Let cool; cover and chill.

TagsCompoteCondimentEasyQuick5 Ingredients or Fewer30 Minutes or LessMake AheadDairy FreeGluten FreeNut FreeBlueberryBerryFruitMeal PrepBon Appétit

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