Blueberry Sauce
By Sur La Table
Images
Serves
Makes 2 cups
Ingredients
1/3 cup granulated sugar, plus more to taste
2 teaspoons cornstarch
2 1/4 cups blueberries, divided
Zest of 1 lemon
Lemon juice to taste
Pinch of kosher salt
2 teaspoons cornstarch
2 1/4 cups blueberries, divided
Zest of 1 lemon
Lemon juice to taste
Pinch of kosher salt
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
1. To a small bowl add sugar and cornstarch, whisk to combine.
2. To a medium saucepan, add 2 cups blueberries, lemon juice, zest, salt, and cornstarch-sugar mixture; whisk to combine. Set saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Taste and adjust seasoning with sugar and lemon juice.
3. To a fine-mesh strainer set over a bowl add the sauce, press sauce through mesh and discard seeds and skins. Add remaining 1/4 cup blueberries to the strained sauce and serve.
Recipe variations:
1. To a small bowl add sugar and cornstarch, whisk to combine.
2. To a medium saucepan, add 2 cups blueberries, lemon juice, zest, salt, and cornstarch-sugar mixture; whisk to combine. Set saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Taste and adjust seasoning with sugar and lemon juice.
3. To a fine-mesh strainer set over a bowl add the sauce, press sauce through mesh and discard seeds and skins. Add remaining 1/4 cup blueberries to the strained sauce and serve.
Recipe variations:
- Substitute blueberries with any of your favorite berries, such as strawberries, raspberries, or mixed berries.
Blueberry Sauce
By Sur La Table
Serves
Makes 2 cups
Ingredients
1/3 cup granulated sugar, plus more to taste
2 teaspoons cornstarch
2 1/4 cups blueberries, divided
Zest of 1 lemon
Lemon juice to taste
Pinch of kosher salt
2 teaspoons cornstarch
2 1/4 cups blueberries, divided
Zest of 1 lemon
Lemon juice to taste
Pinch of kosher salt
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
1. To a small bowl add sugar and cornstarch, whisk to combine.
2. To a medium saucepan, add 2 cups blueberries, lemon juice, zest, salt, and cornstarch-sugar mixture; whisk to combine. Set saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Taste and adjust seasoning with sugar and lemon juice.
3. To a fine-mesh strainer set over a bowl add the sauce, press sauce through mesh and discard seeds and skins. Add remaining 1/4 cup blueberries to the strained sauce and serve.
Recipe variations:
1. To a small bowl add sugar and cornstarch, whisk to combine.
2. To a medium saucepan, add 2 cups blueberries, lemon juice, zest, salt, and cornstarch-sugar mixture; whisk to combine. Set saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Taste and adjust seasoning with sugar and lemon juice.
3. To a fine-mesh strainer set over a bowl add the sauce, press sauce through mesh and discard seeds and skins. Add remaining 1/4 cup blueberries to the strained sauce and serve.
Recipe variations:
- Substitute blueberries with any of your favorite berries, such as strawberries, raspberries, or mixed berries.