Ingredients
Units
For regular sauce:
- 2 cups blueberries (fresh or frozen)
- 2-4 tablespoons lemon juice
- 3-5 tablespoons sugar
For a thicker sauce:
- 1-2 teaspoons cornstarch OR
- 1-2 tablespoon good blueberry jam
Instructions
For regular sauce:
- In a medium saucepan put blueberries with lemon juice and sugar.
- Mix and cook over medium heat.
- Frozen berries: they already have extra water from the freezer so I don’t recommend adding any from the beginning.
- Fresh berries: I like to add a tablespoon of water from the start. But you can see how it goes and add some later.
- Cook, mixing every now and then to avoid blueberries from sticking but try not to smash them.
- In about 5 minutes, depending on your stove, the juice and sugar will start to become syrupy.
- At this point, you can taste and add more sugar or liquid.
- You can let the sauce thicken a few more minutes.
- Take into account that it will thicken as it cools.
For a thicker sauce:
- If you know you want a thick, gelatin-like sauce, add 1-2 teaspoons cornstarch, dissolved in a tablespoon of water, from the beginning.
- When it boils you will have a feeling of how much the sauce is thickening.
- Let it boil a minute or two if it’s too watery.
- Take into account that it will thicken as it cools.
- Alternatively, you can add some store-bought blueberry sauce to it when you remove it from the stove.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Liquid: I like to use lemon juice and a little water first and check how much liquid the blueberries release, especially if using frozen berries. Then adjust for more liquid if necessary.Â
- Large batch: if doubling or tripling this recipe, use a larger saucepan and start at medium-high heat until it's about to boil. Then lower the heat and continue cooking it. This is a great way to make it ahead and use it for different dishes.Â
- Storing: there are several ways you can do this.
Refrigerator: this sauce keeps well in an airtight container (preferably glass jars) for a few weeks.
Canning: if you want to keep it long-term, sterilize the jars and proceed as you would when making jam. Here is a good post on options for how to sterilize glass jars.
Freezing: it can be frozen, especially if you don't add the cornstarch. I regularly do it and have a last-minute dessert sauce for ice cream or cheesecake for a dinner party if needed. - Customize: consider adding more or less sugar and more or less citrus juice to adapt the sauce to your liking. Use a ground spice like cinnamon or almond extract when you remove it from heat for a different flavor.
- Other berries: use any other berry and change citrus juice if you want to. Blackberries with orange, strawberries with lime or orange, raspberries with lemon.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1/6
- Calories: 53
- Sugar: 11.3 g
- Sodium: 0.6 mg
- Fat: 0.2 g
- Carbohydrates: 13.6 g
- Fiber: 1.2 g
- Protein: 0.4 g
- Cholesterol: 0 mg