Freshly made blueberry sauces, syrups and compotes make delicious toppings for both sweet and savory dishes and are a smart way use up extra blueberries after a day of picking. Blueberry sauces and syrups work well over pancakes, waffles and ice cream, as part of flavorful salad dressings or as a reduction on pork or chicken. To create a fresh blueberry sauce, it is necessary to cook down the blueberries first.
Wash the fresh blueberries under cool water to remove any dirt or residue. Place the blueberries in a medium sauce pan.
Set the saucepan on your stovetop and turn the burner on to medium-low heat. Add sugar to sweeten the sauce if you are making it for a dessert or pancake or waffle syrup. Add a squeeze of lemon at the end for a slight citrus taste, if desired.
Stir the blueberry mixture to combine the ingredients and break down the blueberries. Continue to stir gently until the sauce is the consistency that you want.
Remove the saucepan from the heat and allow the sauce to cool to the proper temperature before serving.
Items you will need
- Cook down the blueberries a little less than the recipe calls for if you would like more texture in the sauce.
- Sugar is not necessary to cook down the blueberries, but should be added during the cooking process if you want additional sweetness.
- Add wine for a more complex taste if serving to adults.
- Keep the sauce warmed if serving it as part of a dessert.
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