Fresh Blueberry Sauce

Fresh Blueberry Sauce – Recipe by Ina Garten. Makes 2 cups.

The one thing that we never run out of in my home is dessert. I truly enjoy baking and it is a real stress buster for me. You can always find lemon cake, brownies or a pound cake and a container full of fresh blueberry or raspberry sauce in my freezer. It makes a great hostess gift. I love serving it with vanilla ice-cream, waffles, creme fraiche, yogurt or even on a slice of lemon cake. So easy to make and absolutely amazing to taste.

We usually kick start our Sundays with a simple yet filling breakfast comprised of freshly squeezed orange juice, cold cuts, pancakes or warm, crisp waffles with fresh blueberry sauce.

The sauce is refreshing and lightly sweet with a hint of lemon zest. Around this time last year, we visited a local farm to pick blueberries just as their season was coming to an end. It was a lot fun and ended up returning with 4 big bags of fresh blueberries. Two gallon-buckets of freshly picked blueberries later, I wondered what I’d do with all those blueberries. I filled small containers filled with blueberry sauce and froze them. My mom was visiting at the time and she prepared a delicious blueberry jam (her own concoction) — which was really quite fabulous!  Wish I could get the recipe for that, but she just throws in whatever she likes at the spur of the moment and it always seems to turn out great. Now that’s what I call having a good hand at cooking!

We still had nearly a bucket full of blueberries. I spread these out on a sheet pan in a single layer and froze them – before stocking them away in containers in the freezer. This prevents the blueberries from forming clusters and keeps them separated.

I am looking forward to going blueberry picking this year too and can’t wait for the new batch of my blueberry loot!

INGREDIENTS:

  • 3/4 cup freshly squeezed orange juice (3 oranges)
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 4 half-pints fresh blueberries
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Method:

Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.

When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

Serve with pancakes, waffles, vanilla ice cream or on a slice of lemon cake.

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