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
Ingredients
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)
Directions
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.
4 comments:
Ooooooh. I must try this sauce - it looks awesome. Now is the blueberry season! We eat them almost daily in our morning shake drinks. Thanks for thinking of me and writing me a message! I have been away from my blog for a few weeks now - with summer busy-ness. I am trying to get back into it now. I missed my blogging world! You have some awesome recipes. I don't know if my garden would be able to enter any contests now - everything is drying up and the weeds are fully robust. I have lots of work to do now and must plant for winter. See you soon! Michelle
I just made blueberry sauce not twenty minutes ago. I never even thought about the cranberry sauce recipe.
I just used a simple syrup 1/2 cup to 1/2 cup and added a good squeeze of lemon. I thickened it with a bit of corn starch. I bet this tastes great with the cassis. I need to try that.
Thanks for dropping a comment and sharing your recipe Steve. I just love the Rouxbe website, every recipe is perfect. The addition of cassis is dynamite!
I made this recipe and loved it... on Vanilla ice cream and waffles the next morning. It is fabulous. The only change I made was I subbed in French Brandy. Soooo good!
Post a Comment