A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese.
Dress it up
Transform this sauce into a salad dressing to top peppery arugula by combining 2 Tbsp blueberry sauce with 2 Tbsp olive oil and about 1/8 tsp Dijon mustard.
Blueberry Balsamic Sauce
- In saucepan, combine blueberries, vinegar, water, and maple syrup and bring to boil over high heat. Reduce heat and simmer for 5 minutes on medium-high heat. Remove pan from heat, season with pepper and salt, and set pan aside to cool for 10 minutes.
- In blender or food processor, blend mixture and then pass through a sieve. (Collect solids from the sieve and spread them on toast.) Place sauce in jar and keep in the refrigerator for up to 1 week. It’s equally delicious served cold or gently warmed.
Per 1 Tbsp serving: 51 calories; 0 g protein; 0 g total fat (0 g sat. fat); 12 g total carbohydrates (10 g sugars, 1 g fiber); 22 mg sodium