Chef Scottie Johnson’s Blueberry Compote

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1 lb fresh blueberry
3-4 tablespoons brown sugar
A pinch of salt
A pinch of cinnamon
Zest of 1 lemon
1 oz amaretto
2 tablespoon lemon juice (from about 1 lemon)


1. Wash the blueberries.
2. Add blueberries, sugar, salt, cinnamon, lemon zest, amaretto, lemon juice in a medium sauce pan and cook over medium heat for 5 minutes until blueberries are soft.
3. Continue cooking without removing the blueberries for the next 2 minutes, reduce the heat so the mixture doesn’t boil.
4. Remove from heat and transfer to a lid fitting jar. As the compote cool, it will continue to thicken but will still be slightly thinner and pourable.


Chef Scottie Johnson’s homepage for Blessed & Highly Flavored Cuisine can be found by clicking here

Chef Scottie’s Facebook is here

and his YouTube channel is here


Categories: Featured, Lifestyle, Recipes

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