Blueberry Compote

INGREDIENTS

INSTRUCTIONS

Place sugar, lemon juice, and orange juice in a saucepan and bring to
a boil. Add 1 cup blueberries and continue to cook for 3 minutes,
stirring constantly. Remove pan from heat. Cool. Place mixture in a
food processor and process 20 seconds. Pour into a bowl and stir in
remaining blueberries. Cover bowl with plastic wrap. Set aside. Makes
about 1 3/4 cups.
Source House Beautiful, June 1997.
Abstract of article: George Schoellkoph, owner of one of
Connecticut's most ravishing gardens, serves (catered) to friends in
his Connecticut garden house.
Recipe by: Caterer Rick Spinell; Spinell's Litchfield Food Company
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