Sous Vide Blueberry Compote Recipe
Fruit compotes, jams, and marmalades are real easy to make with sous vide. Simply put some fruit, with any pits or inedible skin removed, into a bag with some sugar and acid then cook it up to an hour or two and you are good to go.
For a thicker jam you can also throw in some pectin as well. You can make these either in sous vide bags or in filled Mason jars, but note that the end result needs to be refrigerated and can't be stored in your cabinet.
For more information, I have a guide on how to sous vide fruits and vegetables.
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Ingredients for Sous Vide Blueberry Compote
For the Blueberry Compote
- 8 oz blueberries (225 grams)
- Zest of 1 lemon
- Zest of 1 orange
- 1/8 teaspoon cinnamon
- 1 tablespoon honey
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Cooking Instructions for Sous Vide Blueberry Compote
For the Blueberry Compote
Preheat a water bath to 183°F (83.9°C).
Combine all the ingredients in a sous vide bag and seal. Cook for 30 to 60 minutes.
Once cooked, remove the blueberry compote from the sous vide bag and serve.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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