Photo: Charles Masters
When you find yourself with more blueberries than you know what to do with (not the worst problem to have), pop them in the oven to make a quick jam. In her cookbook Yogurt Culture, Cheryl Sternman Rule sprinkles sugar on plump berries (the bigger, the better; they shrink in the heat) and roasts them to intensify their sweetness. Spoon the finished compote over yogurt, ice cream or pancakes.
Makes 1 1/2 cups
Ingredients
2 1/2 cups blueberries, divided
2 Tbsp. sugar
1/2 tsp. lemon juice
Directions
Active time: 5 minutes
Total time: 25 minutes
Preheat oven to 350°. On a baking sheet lined with parchment paper, sprinkle 2 cups blueberries with sugar. Roast until skins burst and juice pools, 18 to 20 minutes. Transfer berries and juice to a medium bowl and stir in remaining blueberries and lemon juice. Let cool. Store in an airtight container in fridge for up to 2 weeks.
Makes 1 1/2 cups
Ingredients
Directions
Active time: 5 minutes
Total time: 25 minutes
Preheat oven to 350°. On a baking sheet lined with parchment paper, sprinkle 2 cups blueberries with sugar. Roast until skins burst and juice pools, 18 to 20 minutes. Transfer berries and juice to a medium bowl and stir in remaining blueberries and lemon juice. Let cool. Store in an airtight container in fridge for up to 2 weeks.
From the July 2015 issue of O, The Oprah Magazine
