blueberry lavendar compote

By Jody

Ingredients

• 1 pound of blueberries
• 1 tsp dried lavendar, chopped
• 2/3 c sugar
• zest andjuice from 1 lemon
• 2/3 c red wine

Preparation

Step 1

combine all ingredients in a saucepan and bring to a boil. let boil, stirring once or twice for 2 minutes and then reduce heat to medium.
cook at medium and gradually reduce to medium low, stirring more frequently and mashing fruit slightly, until mixture reaches a syrup consistency, about 30 minutes.
cool and refrigerate for up to a month.