Summer really is never long enough. Too many summers go by where I can count on one hand the number of times I go to the lake. Which is why all of us should take full advantage of summer and the delicious fruits and vegetables in season. And eat more blueberries.
You can freeze them, and actually they freeze easily. Once washed and patted dry, spread them onto a cookie tray in a single layer and put in the freezer for about an hour. Then, scoop them into a freezer bag and put them back in the freezer for future smoothies or fruit crumbles. But today I'm not advocating freezing them. No. We should all be eating, enjoying and getting our fill of them while they last.
This blueberry sauce is fabulous on anything, sweet or savory. You can warm the sauce and serve it up for breakfast on pancakes, french toast or yogurt and granola. You can jazz up a turkey sandwich with a little of this sauce in lieu of cranberry sauce. It's great served along side grilled salmon or pork. Or it's fabulous on anything sweet, you name it. With cheesecake, bite-sized brownies, ice cream...
Cassis Blueberry Sauce
Inspired by Rouxbe's Cassis Cranberry Sauce
1 cup water
1/2 cup sugar
2 generous cups of blueberries
1/2 large orange, juiced
1/4 cup Crème de cassis (black current liqueur or concentrate such as Ribena)
In a medium sauce pan, add water and sugar and bring to a boil. Once the sugar dissolves, add the blueberries, squeeze the juice from the orange, and bring this back to a boil.
Turn down the heat, and let simmer for about 20-25 minutes. This depends on how thick you want your sauce. Add the cassis and stir everything together. Once you reach the consistency you want, turn off the heat.
Keep in mind the sauce will thicken as it cools. Serve warm or at room temperature.