Blueberry Sauce

Initially, I made this simple yet amazing sauce to try out with a cheesecake, but it goes great with pancakes, French toast, waffles, or basically anything that needs a bit of a sweet and sticky boost!. By thickening it a bit more, it can even work as jam, but i like it to be a little watery. They key really is to find ripe blueberries; I've made this sauce twice--the first time with young blueberries and second with ripe and the latter definitely tasted better, but I had to adjust the amount of sugar to compensate for the extra sweetness ripe berries add to the mix. The orange zest is something I decided to add in at the last minute just to have a bit of a zing, and it works very well!

Ease of Cooking Yummy Factor Apprx. Cost
HK$20 (US$2.6)
Ingredients (Serves 6)
1 1/2 cups ripe blueberries
3/4-1 cup sugar to taste
1/2 cup water
1 tsp orange zest

Heat blueberries, sugar and water on high for 10 minutes, stirring occasionally to make sure it doesn't burn.
Reduce sauce until desired consistency is reached.
Turn off heat and add orange zest. Stir, and serve warm on pancakes, or add to a cheesecake before cooling.

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