Blueberry sauce

Blueberry sauce is a sauce prepared using blueberries as a primary ingredient.[1] It is typically prepared as a reduction, and can be used as a dessert sauce or savory sauce depending on the preparation. It can also be used in the preparation of the blueberry Martini.

Blueberry compote, prepared as a cheesecake topping

Preparation

Fresh or frozen blueberries,[2] and sometimes wild blueberries are used.[3] It may be prepared to have a smooth or chunky texture.[4] Straining the sauce using a sieve to remove particulate matter creates a smooth texture.[5] It can be preserved by freezing for later use.[6] There are sweet and savory versions of the sauce.

Savory
Roast duck with a savory blueberry sauce

Savory blueberry sauces can be prepared without a sweetener,[7] or with a small amount of sweetener,[1][8] and additional ingredients used can include cider vinegar, chicken broth, lemon juice, salt, pepper and corn starch.[1][8] The sauce is used to top various savory dishes such as roasted pork, chicken, lamb and duck.[1][8][9] It is sometimes served on the side, rather than atop dishes.[10]

Sweet

Sweet blueberry sauce, also called blueberry compote, may be used as a dessert sauce.[11] Blueberries and water provide the base for the sauce,[12] but after that recipes vary. A sweetener such as sugar is typically used, and lemon juice, orange juice, butter and corn starch are sometimes added.[2][13][10][14][15] A spiced version can be made using cloves, cinnamon and cardamom.[16] Sweet blueberry sauce can be used in or to top desserts such as cheesecake, cake, and ice cream, and on breakfast dishes such as pancakes, waffles and French toast.[17][5][16][18] It can also be used to create a blueberry fool.[19]

Other uses

Blueberry sauce can be used in the preparation of the blueberry Martini cocktail.[6] It can also be used to create a blueberry fool.[19]


  • A wild blueberry sauce prepared using whole blueberries
  • Colostrum pudding, an Icelandic dessert, with cinnamon sugar and a puréed blueberry sauce
  • Blueberry-stuffed French toast, topped with wild Maine blueberry sauce and whole blueberries
  • Cheesecake topped with a blueberry sauce
  • A blueberry Martini

See also

References
  1. Better Homes and Gardens Fresh Cookbook. Better homes & gardens fresh. Wiley. 2013. p. 250. ISBN 978-1-118-45553-1.
  2. Feuer, J. (1992). Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery. Healing Arts Press S. Inner Traditions/Bear. p. 186. ISBN 978-0-89281-449-7.
  3. "Cashew Coconut Cheesecake". Journal Sentinel. March 12, 2016. Retrieved April 8, 2016.
  4. Dulce: Desserts from Santa Fe Kitchens. Gibbs Smith, Publisher. 2008. p. 56. ISBN 978-1-4236-0489-1.
  5. Rosbottom, B.; Cushner, S. (2012). Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings. Chronicle Books. p. 51. ISBN 978-1-4521-0535-2.
  6. Lamontagne, M.R. (2013). Eats: Enjoy All the Seconds : 135 Colourful Recipes to Savor & Save. Advantage Media Group. pp. 92–93. ISBN 978-1-59932-386-2.
  7. Katzen, M. (2013). The Heart of the Plate: Vegetarian Recipes for a New Generation. Houghton Mifflin Harcourt. p. 200. ISBN 978-0-544-10666-6.
  8. Wine, Thayer (July 21, 1999). "Even chicken gets the blues Blueberry sauce adds zing". Chicago Sun-Times. Archived from the original on May 5, 2016. Retrieved April 10, 2016. (subscription required)
  9. Lawson, Nigella (May 12, 2010). "Roast Duck With Blueberry Sauce Recipe". The New York Times. Retrieved April 8, 2016.
  10. Tribune-Review, The (April 1, 2016). "Lemon and blueberry pair nicely in this lighter take on cheesecake". TribLIVE.com. Retrieved April 8, 2016.
  11. Bronee, A. (2015). The Canning Kitchen. Penguin Canada. p. 309. ISBN 978-0-14-319457-6.
  12. Gates, Nancy (2005). "The Alaska Almanac". Graphic Arts Center Publishing Co. p. 26.
  13. Bastianich, L.M.; Manuali, T.B. (2009). Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes. Knopf Doubleday Publishing Group. p. 378. ISBN 978-0-307-27341-3.
  14. Scott-Goodman, B.; Maas, R. (2005). The Beach House Cookbook. Chronicle Books. p. 127. ISBN 978-0-8118-4308-9.
  15. Arefi, Y. (2016). Sweeter Off the Vine: Fruit Desserts for Every Season. Potter/Tenspeed/Harmony. p. 75. ISBN 978-1-60774-858-8.
  16. Holmberg, M.; Silverman, E. (2012). Modern Sauces: More than 150 Recipes for Every Cook, Every Day. Chronicle Books LLC. p. 200. ISBN 978-1-4521-0846-9.
  17. Byrn, A. (2007). What Can I Bring? Cookbook. Workman Publishing Company. p. 416. ISBN 978-0-7611-5952-0.
  18. Maynard, K.; Maynard, L. (2004). Best Recipes from American Country Inns and Bed and Breakfasts. Thomas Nelson. p. 341. ISBN 978-1-4185-8045-2.
  19. Demoelt, D. (2009). The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking & Preserving Natural Ingredients. Rodale. p. 491. ISBN 978-1-60529-232-8.
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