Rustic Blueberry Sauce with Cassis
by Regan Daley
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.
Yields about 2 cups.
To learn more, read the article:
Blueberry Desserts
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):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
0;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
4;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 51
, pp. 69
June 1, 2002
