Blueberry Compote

This versatile compote is yummy, easy to make and full of antioxidants, fiber and vitamin C. Delicious served over pancakes, ice cream, oatmeal or angel food cake.

Makes Two servings

2  cups fresh blueberries, washed

1/2 cup orange juice

2 TBsp sugar (may need more if blueberries are really tart)

1 tsp corn starch

In a small sauce pan stir blueberries and corn starch together, once there’s no more white showing add orange juice and sugar. Stir occasionally over low/medium heat. You can make it without the cornstarch but it will take a little longer to thicken. Once it reaches desired consistency, remove from heat and use as desired. Can be used hot, warm, room temp or cold. Store covered in the refrigerator. Enjoy.