Blueberry Compote

This is a warm blueberry filling or topping for pancakes, waffles, etc. The same principle should work for a strawberry or raspberry compote, though you may want to add a little strawberry or raspberry jam with those kinds of fruit.

About 3 c. fresh blueberries or 1 lb. package frozen blueberries.
1/4 c. sugar
Pinch salt
2-3 t. lemon juice (I like to add a little lemon rind too)

1. Mix the blueberries, sugar, and salt in a small saucepan; cook until the fruit is cooked and the sauce thickens a little from the natural starches in the berries.
2. Just before taking off the heat, add the lemon.
   

Tips:

• I freeze my own blueberries; it's cheaper and the quality of the fruit is often better. I get a carton or two when they're on sale, wash and sort them, and set them uncovered on a metal sheet pan in the freezer. Once they're frozen (a couple of hours), I bag them in freezer-safe plastic bags and put them back in the freezer and they're ready to put in blueberry muffins, blueberry compote, etc.
• You can always use Ultra-Gel to thicken a compote or sauce if it's a little thin.
  
• If you're going to use another kind of fruit and jam with it, add the jam just at the end with the lemon juice.