Blueberry Sauce Recipe
Blueberries have been cherished for centuries, with Native Americans being among the first to enjoy these small, nutrient-packed fruits. They often used blueberries in stews and sauces for both flavor and medicinal purposes.
Equipment
- Small saucepan
- Measuring cups and spoons
- Whisk or wooden spoon
- Bowl (for cornstarch slurry)
Ingredients
- Fresh or frozen blueberries: 2 cups
- Granulated sugar: 1/3 cup (adjust for desired sweetness)
- Water: 1/4 cup
- Lemon juice: 1 tablespoon (for brightness)
- Cornstarch: 1 tablespoon (mixed with 2 tablespoons of water to make a slurry)
- Optional add-ins:A pinch of cinnamon or nutmeg for warmth1/2 teaspoon of vanilla extract for depth
Instructions
- Step 1: Combine IngredientsPlace the blueberries, sugar, water, and lemon juice into a small saucepan. Stir to combine and set the saucepan over medium heat.
- Step 2: Cook the BlueberriesAllow the mixture to come to a simmer, stirring occasionally. As it heats up, the blueberries will start to release their juices, creating a beautiful, deep purple sauce.
- Step 3: Thicken the SauceIn a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually pour the slurry into the simmering blueberry mixture, stirring constantly to avoid lumps.
- Step 4: Simmer Until Desired ConsistencyCook the sauce for another 2–3 minutes, or until it thickens to your liking. If you prefer a smoother sauce, you can mash some of the blueberries with the back of your spoon.
- Step 5: Add Optional FlavorsRemove the saucepan from the heat and stir in vanilla extract or a pinch of cinnamon, if desired.
- Step 6: Cool and StoreAllow the sauce to cool slightly before serving. It will thicken more as it cools. Store any leftovers in an airtight container in the refrigerator for up to a week.