If your blueberries are frozen, allow them to thaw completely.
Only use half of your blueberries at first so that your saucepan doesn’t boil over.
The lemon juice and sugar give a nice balance of sweetness and sourness to your compote.
You may see small bubbles as the mixture simmers.
Make sure your compote looks thick and still has some whole blueberries in it.
The citrus of the orange juice combines with the sweetness of the sugar and blueberries to create a balanced sauce.
If your mixture starts to boil over, turn down the heat slightly.
It’s important to combine these ingredients on their own before you put them in your sauce to make sure the cornstarch will dissolve into your other ingredients.
Cornstarch helps to thicken up your mixture and make it less runny.
You may see small bubbles as you mixture simmers.
Store your blueberry sauce in an airtight container in the fridge and eat it within 3 days.
If you’d like a sweeter chutney, add 1 tsp (2. 5 g) of ground cinnamon instead of the sage leaves.
This should only take 2 to 3 minutes at most.
The consistency should not be runny and there should still be chunks of onion and blueberry in your chutney.
Keep your chutney in the fridge to store it and eat it within 3 days.
