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Blueberry Balsamic Sauce

Makes 1/2 cup (125 mL)


    A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula.


    Dress it up

    Transform this sauce into a salad dressing by combining 2 Tbsp (30 mL) blueberry sauce with 2 Tbsp (30 mL) extra-virgin olive oil and about 1/8 tsp (0.5 mL) Dijon mustard.


    Blueberry Balsamic Sauce


      • 2 cups (500 mL) frozen blueberries
      • 1/2 cup (125 mL) balsamic vinegar
      • 1 cup (250 mL) water
      • 1/4 cup (60 mL) maple syrup
      • 1 tsp (5 mL) black pepper
      • Pinch of salt


      Per serving:

      • calories51
      • protein0 g
      • total fat0 g
        • sat. fat0 g
      • total carbohydrates12 g
        • sugars10 g
        • fibre1 g
      • sodium22 mg



      In saucepan, combine blueberries, vinegar, water, and maple syrup and bring to boil over high heat. Reduce heat and simmer for 5 minutes on medium-high heat. Remove pan from heat, season with pepper and salt, and set pan aside to cool for 10 minutes.


      In blender or food processor, blend mixture and then pass through a sieve. (Collect solids from the sieve and spread them on toast). Place sauce in jar and keep in the refrigerator for up to 1 week. It’s equally delicious served cold or gently warmed.



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