- 2 pints blueberries
- 1/2 cup sugar
- 1 lemon, zested and juiced
- 2 tablespoons Grand Marnier (optional)
Place all ingredients in a saucepan over medium heat and simmer, stirring occasionally, until sauce reduces and thickens to a syrup-like consistency, about 12 minutes.
If you are using the compote for Mini Summer Berry Cheesecakes, allow it to cool before adding to the ramekins.