Blueberry Sauce Recipe With Picture

When blueberries are in season and you have had your fill of eating them out of hand, try making this delicious blueberry sauce. Its color is a beautiful deep purple and its tangy yet sweet flavor makes it an excellent accompaniment to pancakes, waffles, ice cream, stirred into your morning yogurt, or used as a filling in cakes. The finished sauce does contain some whole blueberries, so if you want a smoother sauce, simply blend or process the sauce until smooth.

Blueberries belong to the genus Vaccinium and are related to the bilberry, cranberry, huckleberry, hurtleberry, saskatoon, and whortleberry. This round, smooth-skinned, dark blue, sweet and juicy berry with a dusty white bloom, is native to North America and has been cultivated commercially since the early 1900's. The cultivated blueberries are up to four times as large as the wild blueberries and are available from late May to late September. Most of the blueberries sold in grocery stores are cultivated. When choosing blueberries look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

Read more about Blueberries.

Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth. Stir in the blueberries and place the saucepan over medium heat. Cook the sauce until the liquid thickens and becomes clear. (Some of the blueberries will break down but others will remain whole.) Taste to see if more sugar is needed and add more water if you want a thinner sauce.

Stir in the vanilla extract, if using, and the lemon zest and juice. Taste and add more lemon juice if needed.

Let cool and then cover and refrigerate.

Makes about 3 cups (720 ml).

Recipe:

3/4 - 1 cup (150 - 200 grams) granulated white sugar

1/2 tablespoon (8 grams) cornstarch (cornflour)

1/8 teaspoon ground cinnamon (optional)

1/8 teaspoon salt

2/3 cup (160 ml) water

1 pound (454 grams) or 3 cups of fresh blueberries, picked over

1/8 teaspoon pure vanilla extract (optional)

Zest of 1 lemon

1 - 2 tablespoons lemon juice

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

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