Photo: Banangraut, CC BY-SA 3.0 · source

Compote · From Bladwijzer

Bog bilberry and apple compote

Updated on 9 October 2026

• Makes: ± 600 g, serves 4
• Time: 25 min
• From: Bog bilberry

Ingredients

• 300 g bog bilberries
• 3 apples (± 500 g), such as Cox or Jonagold
• 2 tablespoons sugar (± 30 g)
• 1 cinnamon stick
• juice of half a lemon
• 3 tablespoons water

Method

1. Wash the berries and remove any stalks and bad berries.
2. Peel and core the apples and cut them into 1 cm cubes.
3. Put the apple in a pan with the water, sugar, cinnamon stick and lemon juice, cover and simmer gently for 8 minutes.
4. Add the berries and cook for another 4–5 minutes, until they are soft but only just hold their shape.
5. Remove the cinnamon stick and taste: add another spoonful of sugar or a little lemon juice if you like.
6. Serve warm or cold, with yoghurt, porridge or rice pudding.

Storing: Five days in the fridge in a closed jar; frozen, up to 6 months.