Blueberry Cardamom Compote delight

A taste of Norway for Constitution Day

Photo: Kristi Bissell
Tasty Blueberry Cardamom Compote is easy to make and is a perfect treat for the 17th of May or any day of the year.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

Looking for an easy, all-season blueberry sauce to liven up your Norwegian Constitution Day celebration? This Blueberry Cardamom Compote is just what you’re looking for. Made with frozen blueberries (fresh berries work, too) and naturally sweetened with maple syrup or honey, this delicious sauce is one you’re going to want to have on hand.

This compote is easy to make and  works as a tasty topping for your 17th of May ice cream (vanilla flavor is best), it’s perfect on Norwegian pancakes, it’s delicious with your breakfast granola, and it even works as a base ingredient for a festive Constitution Day cocktail (recipe to come soon).

Are you ready to give this simple, versatile compote a try? Just follow the easy step-by-step instructions and some ideas for how to put this delicious blueberry sauce to use!


What is a fruit compote?

A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically, compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.

How do I store this Blueberry Cardamom Compote?

It will keep in the refrigerator tightly sealed in a jar or other container for about two weeks. For longer storage, spoon the cooled compote into a freezer-safe bag or container and freeze it for up to two or three months.


Photo: Kristi Bissell
Blueberry Cardamom Compote is the perfect topping for Norwegian pancakes.


  • 4 cups frozen wild blueberries, no need to defrost
    (fresh blueberries will also work)
  • 1 tsp. ground cardamom
  • ¼ cup pure maple syrup or honey (more to taste)
  • Pinch of fine sea salt
  • 1 tsp. freshly squeezed lemon juice


  1. Combine all ingredients except lemon juice in a medium saucepan. Heat over medium low stirring frequently until berries get syrupy and begin to break down, about 8-10 minutes. Remove from the heat.
  2. Stir in lemon juice. Once the compote has cooled, transfer it to a jar and store in the fridge until ready to use (it will keep in the fridge for about two weeks or in the freezer for a couple of months).

Visit to find the following recipes to perfectly complement your Blueberry Cardamom Compote:

Norwegian Waffles (Hjertevafler)
Swedish Pancakes with Vanilla Pastry Cream
Homemade Cardamom Ice Cream
Whipped Vanilla Skyr Cream
Homemade Cardamom Granola with Almonds

This article originally appeared in the May 2023 issue of The Norwegian American.

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Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog,