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Rustic Blueberry Sauce with Cassis

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Yields about 2 cups.

  • To learn more, read:
    Blueberry Desserts
  • by from Fine Cooking
    Issue 51

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.

  • 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

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.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 20; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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

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