Baby Weaning Sugar-Free Blueberry Compote

This is a versatile recipe to make for your little one and the whole family. Use it stirred through full fat Greek yogurt (as beautifully demonstrated by The Food Baby in the picture), dolloped on top of porridge, rice pudding or baked semolina, or drizzle it over fluffy pancakes or ice cream. It’s a fun way to get fruit into their diet and it’s got no added sugar, relying on the natural sweetness of the fruit.

• Ingredients:
• 1 punnet of blueberries
• 1 tsp lemon juice
• 1 tsp cornflour, slackened in a little cold water

Step 1: Wash the blueberries and place them in a pan on a medium heat; any excess water will help speed up the process of breaking them down.

Step 2: After a few minutes the blueberries will start to burst from the heat and release their natural juices. Stir frequently and add your lemon juice. Continue to cook until the pan is full of gloriously dark and shiny liquid and gently bubbling.

Step 3: Use a potato masher to squish the berries so no whole berries remain. If you wanted to you could also strain through a sieve, but I did not feel that it was necessary as The Food Baby is fine with some texture.

Step 4: Add your slackened cornflour and stir, lower the heat, but so that it is still gently simmering and allow to thicken for a few minutes. Remove from the heat and allow to cool.

You can portion this up and keep it in the fridge for a few days or freeze them. If you find the mixture is too tart then you could add a little maple syrup to sweeten it, or of course you could use sugar, or honey (but only use honey if your child is over 12 months).