Blueberries are native to North America, Europe, and Asia. Blueberry season in North America typically starts in May and ends in September. However, fresh blueberries are available year round if your willing to pay the price. You can also use frozen blueberries in this recipe, but you may need more water due to the high content of pectin in blueberries. This sauce makes a nice addition to ice cream or any other cream based custard or cake, such as cheesecake.
The recipe and detailed instructions are at the end of this post. For this recipe, we need granulated sugar, cranberry juice, lime juice, rum, cornstarch, and blueberries. Looks like we have it all. Ready, set, bake…
Place the sugar and the cranberry juice in a saucepan. Combine the lime juice and rum. If you do not want to use rum substitue rum flavoring (1 teaspoon) or just leave it out. Add the cornstarch and stir to dissolve. Mix this into the juice mixture in the saucepan.
Bring to a boil and cook for a few minutes. Remove from heat and stir in the blueberries. Remove from heat and allow to cool. Store covered in the refrigerator.
Recipe: Blueberry Sauce
Adapted from Bo Friberg, The Professional Pasty Chef, 4th EditionPrint Recipe
- 7 ounces (200 g) granulated sugar
- 1 1/2 cups (360 ml) cranberry juice
- 1 tablespoon (15 ml) lime juice
- 3 tablespoons (45 ml) rum
- 2 tablespoons (16 g) cornstarch
- 1 dry pint (480 ml) or 12 ounces (340 g) blueberries
- Place the sugar and the cranberry juice in a saucepan
- Combine the lime juice and rum. Add the cornstarch and stir to dissolve. Mix this into the juice mixture in the saucepan. Bring to a boil and cook for a few minutes.
- Remove from heat and stir int he blueberries. Let cool and store covered in the refrigerator.