This delicious recipe is a perfect complement to winter meals. As the berries simmer, they burst into a glossy, jewel-toned sauce where the sweet floral notes of blueberries mellow the sharp, tart zest of cranberries. 

It is remarkably versatile: swirl it into a warm bowl of morning oats or yogurt, spoon it over a stack of pancakes, or use it as a sophisticated topping on a wedge of creamy brie. Whether you’re looking to elevate your weekday breakfast or add a vibrant pop of color to a holiday spread, this simple, one-pot recipe is a kitchen staple you’ll return to year after year.

SERVINGS = 3

INGREDIENTS

  • 1.25 cups fresh or frozen organic or wild blueberries
  • 1/2 cup fresh or frozen organic cranberries
  • 1/4 cup filtered water
  • 1 tablespoon cooked organic maple syrup
  • 1 tablespoon fresh organic lemon juice
  • 1/2 inch piece of fresh organic ginger rhizome
  • 3/4 teaspoon organic nutmeg powder

DIRECTIONS

1. In a saucepan add the water, berries, lemon juice, ginger, and nutmeg and heat over medium heat for 4 minutes. 

2. Then reduce the heat to low and heat for an additional 2 minutes. 

3. Remove the saucepan from heat, add the maple syrup, and stir well. 

4. Scoop out the ginger piece. 

5. Serve 3/4 cup as a serving immediately or allow it to cool and use later. 

6. Store extra compote in the fridge in a glass jar and consume within 3 days.

Enjoy!

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