This gorgeous, sweet sauce can be made with fresh blueberries in the summer and frozen berries year round.
We post this sauce to accompany our baked pears for an autumn or winter celebration, but can’t you imagine it with something lemony? Let us know how you use it.
The recipe comes from one of my go-to cookbooks, Marlene Sorosky’s Fast & Festive Meals for the Jewish Holidays. Not all of the recipes in the book are kosher, but sticking to the kosher recipes, I’ve found them to be not only delicious, but fast and foolproof.
Ingredients for Blueberry Sauce
Maked 5 cups of sauce
- 1 quart (4 cups) fresh or frozen blueberries
- 1 cup sugar
- 2 teaspoons grated lemon peel
- 1 teaspoon ground cinnamon
- ½ cup water
Instructions for Blueberry Sauce
In a medium saucepan, stir all ingredients together. Bring to a boil over moderate heat and cook, stirring often, for 8 to 10 minutes, or until sauce thickens slightly and sugar is dissolved. The sauce will continue to thicken as it cools.
Sauce can be refrigerated, covered, up to 2 weeks.