(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSauces, Salsas, etc.Cold Sauces pg 1 >  Blueberry & Red Onion Compote


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


12 Best Foods Cookbook by Dana Jacobi

Related to the savory onion marmalade you see on many restaurant menus, this condiment dresses up grilled or roasted chicken breast, roast turkey, or plain pork chops. Having it on hand is especially nice when your meat or poultry is store-bought and already cooked.

Makes 2 cups

• 2 teaspoons unsalted sweet butter
• 2 teaspoons canola oil
• 1 large red onions, halved vertically and cut crosswise in 1/4" slices
• 2 tablespoons light brown sugar
• 1 tablespoon balsamic vinegar
• Pinch of salt
• 1/2 cup blueberries, fresh or frozen

1. Melt the butter with the oil in a heavy, deep saucepan over medium heat. Stir in the onions and cook, stirring often, until they are wilted, about 5 minutes.

2. Mix in the sugar and vinegar. Cook, stirring until the sugar dissolves, about 1 minute, then add 1 cup water and the salt.
Cook until most of the water has evaporated and the onions are simmering in a thick, bubbly syrup, about 25 minutes.
Add the blueberries and cook until the compote thickens to the consistency of jam, about 20 minutes.

Cool to room temperature before serving. This compote keeps up to 2 weeks, tightly covered in the refrigerator

Per serving (1/3 cup):  56 calories, 3 g fat, 1 g saturated fat, 1 g protein, 7 g carbohydrates, 1 g fiber



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages