BLUEBERRY AND RED ONION COMPOTE
(From the 12 Best Foods Cookbook)
1 Tbsp. unsalted sweet butter
1 Tbsp. canola oil
2 large red onions, halved vertically, and cut crosswise in 1/4-inch
2 Tbsp. light brown sugar
1 Tbsp. balsamic vinegar
1 cup water
Pinch of salt
1/2 cup blueberries, fresh or frozen
In a heavy, deep saucepan over medium heat, melt the butter with the oil.
Stir in the onions. Cook until the onions are wilted, about 5 minutes, stirring
Mix in the sugar and vinegar. Cook, stirring until the sugar dissolves, about
1 minute. Add 1 cup of water and the salt. Cook until most of the water has
evaporated and the onions are simmering in thick, bubbly syrup, about 25
minutes. Add the blueberries. Cook further until the compote thickens to the
consistency of jam, about 20 minutes. Cool to room temperature before serving.
This compote keeps up to two weeks, tightly covered in the refrigerator.
Makes 2 cups (6 servings)
Per serving: 84 calories, 4g. total fat (1 g. saturated fat), 11 g.
carbohydrate, 0 g. protein, 1 g. dietary fiber, 53 mg. sodium.