Blueberry Sauce
Adapted from Matt Louis
The Franklin Oyster House
In Bon Appetit Magazine
Serve over grilled pound cake and ice cream, or just plain ice cream.
2 pints blueberries
½ cup berry liqueur – Chambord, Cassis, etc
⅓ cup sugar
Pinch salt
1 tsp fresh lemon juice
1 tsp ground ginger (optional)
- Wash and check the berries for stems and overripe or underripe berries.
- Put ¾ of the berries in a sauce pan with the sugar, salt, and the liqueur. Simmer, stirring occasionally, until the berries begin to burst, 10 to 15 minutes.
- Add the remaining berries and lemon juice (and the ginger if you’re going that route) and return to a simmer.
- Remove from the heat and let cool. The sauce is best at room temperature or slightly warm.
Ginger and Blueberries are a favorite combination of mine. When I was getting out the liqueur, Cassis in this case, I spied a bottle of Fruitlab Organic Ginger Liqueur. I mixed the ginger liqueur half and half with Cassis and then added the ground ginger at the end. It gave the sauce a nice flavor and slightly mysterious element.
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