Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Rustic Blueberry Sauce with Cassis

Scott Phillips

Yield: Yields about 2 cups.

This sauce is wonderful over waffles, pancakes, French toast, and ice cream. While brown sugar works fine in this recipe, raw Demerara sugar (available from King Arthur Flour’s Baker’s Catalogue, is worth seeking out for its deep, toffee-like flavor.

Ingredients

  • 3 cups fresh blueberries
  • 1/3 cup raw sugar, such as demerara or muscovado, or packed brown sugar
  • 2 Tbs. crème de cassis (black currant liqueur)
  • 2 Tbs. fresh lemon juice
  • Scant 1/8 tsp. ground cinnamon

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 20
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 4
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine all the ingredients in a 2-qt. heavy-based saucepan. Stir over medium-low heat until the sugar dissolves and the berries release their juice. Bring to a simmer and cook until most of the berries have burst and the mixture has the consistency of a runny sauce (it thickens somewhat as it cools), 7 or 8 minutes. Transfer to a clean container, press a piece of plastic wrap onto the surface, and poke a few holes in the plastic to let steam escape. Let cool to lukewarm and then refrigerate. Serve cool, warm, or at room temperature.

Make Ahead Tips

The sauce keeps for a week in the refrigerator.

Reviews

Rate or Review

Reviews

  • MollyWyman | 07/21/2015

    This is a truly wonderful way to use plentiful wild blueberries in summer. The ingredients intensify the natural flavor of the berries, the sauce can be used in a variety of ways, and it freezes well in case you have a surplus, We look forward to making it during blueberry harvest every year.

  • beatamack | 02/06/2012

    Best blueberry sauce ever. I have been making it for ever and we love it every time. In the winter I use frozen blueberries.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks