Wednesday, August 3, 2011

Blueberry Sauce

What do you do when you encounter large amounts of fruit at rock bottom prices, but you're on vacation and can't carry it around with you?  Turn it into a delicious ice cream topping of course, and pawn it off on your family and friends.  Don't worry, they will be forever grateful.

I've made this sauce a few times in the past couple weeks and am working on a way to somehow integrate this sauce into a cake.  Of course that would require me not eating the entire batch, so needless to say it is a work in progress.  It's excellent on pancakes, waffles, ice cream, yogurt, cocktails,  a spoon, anything.  

Blueberry Sauce
This sauce is a lot more tart than those you encounter at IHOP, so adjust the sugar accordingly if you like.

Makes 4-5 cups
Total time: 25 minutes + cooling (Active time <5 minutes)

  • 1 quart (4 cups/600g) blueberries
  • 1/2 cup (120mL) orange juice
  • 1/4 cup (60mL) lemon juice
  • 1/2-3/4 cup (100-150g) sugar (or to taste)
Combine all ingredients in a medium pot and stir to combine over medium-high heat.  Bring mixture to a boil, reduce the heat to medium-low, and cook for 15-20 minutes until thickened to your liking.  Stir every few minutes to help break down the blueberries.  Cool to room temperature and refrigerate for a few hours before using.

For instant gratification warm sauce:  Mix 2 teaspoons of cornstarch with a splash of water and add to the pot during the last few minutes of cooking.  The sauce will thicken up instantly, but might be a little too thick for pouring after refrigerating.
For a bit of added spice:  Add a cinnamon stick to the pot while cooking and/or a dash of nutmeg.
For a rich sauce indeed:  Stir in 2 tablespoons of butter towards the end of cooking with a pinch of salt.  Excellent with biscuits and cream.


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