Velvety Cinnamon-Cardamom Blueberry Compote

1. Combine Ingredients

Start by combining the blueberries, sugar, water, cinnamon, cardamom, cloves, and a tiny pinch of kosher salt in a medium, heavy saucepan. This mixture will begin to release the juices from the blueberries and meld the flavors, which you’ll notice as the juices start to run.

2. Cook Covered

Cover the saucepan and let it cook over medium heat for about 5 minutes. This step allows the blueberries to soften and release more of their natural juices.

3. Simmer Uncovered

After 5 minutes, uncover the saucepan and let the mixture simmer for another couple of minutes. This helps to reduce and thicken the juices to a syrupy consistency, which you’ll see as the berries collapse and the sauce thickens.

4. Add Lemon Juice

Once the compote reaches the desired consistency, stir in the fresh lemon juice to balance the flavors. Taste the mixture and adjust with additional sugar, lemon, or spices as needed.

5. Serve or Store

Finally, you can choose to serve the compote chunky or smooth. For a smooth texture, puree the mixture in a food processor and strain it through a fine-mesh sieve if desired. Serve the compote slightly warm, at room temperature, or cool, depending on your preference. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.