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)

  1. Wash and check the berries for stems and overripe or underripe berries.
  2. 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.
  3. Add the remaining berries and lemon juice (and the ginger if you’re going that route) and return to a simmer.
  4. 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.