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.
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Reviews (3 reviews)
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Kellyceleste | 07/23/2017I used demerara sugar and this was a huge hit with my family and guests. Great recipe and super easy.
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MWyman | 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.
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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.
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