Lingonberry Maple Compote
Ingredients
- 2 cups frozen or fresh lingonberries
- ¼ cup maple syrup or more to taste
- 2 tablespoons water
- 1/8 teaspoon ground nutmeg
- Barely 1 pinch kosher salt
- 1 tablespoon orange or lemon juice
Instructions
- Bring the lingonberries, maple syrup, water, nutmeg, and salt to a boil in a medium saucepan. Lower to a simmer, and cook uncovered, stirring occasionally, for 15 minutes or so until it all gets glossy and saucy. Use the back of a wooden spoon or potato masher to break up the berries a bit as mixture cooks.
- Add the citrus juice. Taste for sweetness, and splash in some water if you want to thin compote some more.
- Remove from the heat and serve it warm or at room temperature, on top of pancakes, ice cream, or other desserts.
Notes
Refrigerate and use compote within 1 week. Leftovers are fab with sweet or savory pairings.
