Blueberries are my favorite berry and we eat them all year long at our house. Some time ago, I developed a savory blueberry sauce as a condiment to accompany simple entrées such as roast chicken or grilled pork tenderloin. This fruity sauce transforms a relatively plain dish into something special, good enough to serve company.
I came up with this combination of citrus and spice to balance against the sweetness of the fresh blueberries. When my husband was recovering from his heart attack, this is the kind of recipe I turned to, healthy but tasty. Not only is this recipe low sodium, but it is vegan and gluten-free as well.
Be sure to break out your best quality balsamic vinegar for its intense, complex flavors and syrup-y goodness. I like to use Meyer lemons from our tree, but any lemon will work here. California olive oil tends to have a fruitier flavor than do many other olive oils, a nice pairing with the balsamic vinegar.
TIP: I use my rasp to finely grate the peeled ginger root an do so directly over the pan of sauce. You can guess a teaspoon, right? Nothing about this recipe requires precise measurements.
Note: My recipe is an entry in a contest sponsored by the U.S. Highbush Blueberry Council. Be sure to check out their informative site here…And keep your fingers crossed for me, OK?
- 2 cups fresh blueberries
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1 tablespoon best quality balsamic vinegar
- zest of 1 Meyer lemon
- 1 tablespoon Meyer lemon juice
- 1 teaspoon fresh lemon thyme leaves, chopped
- 1 teaspoon fresh ginger root, trimmed and finely grated
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper
- lemon zest curls (optional garnish)
- Wash the blueberries, drain and set aside.
- Using a medium-sized saucepan, heat the oil over medium heat and cook the shallot until limp, about 3 minutes.
- Add the balsamic vinegar, lemon zest, lemon juice, thyme, ginger, cumin and cayenne. Stir to combine, then cook over medium heat for 3 minutes, uncovered, stirring occasionally.
- Add the blueberries, reduce the heat to medium-low, stir gently and cook, uncovered, until the berries release enough juice to create a sauce while still retaining their shape. This will take about 15 minutes.
- Pour into a serving dish, garnish and serve immediately.