banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Blueberry Balsamic Sauce

Makes 1/2 cup (125 mL)

    Share

    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.

    Advertisement

    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.

    Advertisement

    Blueberry Balsamic Sauce

      Ingredients

      • 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

      Nutrition

      Per serving:

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

      Directions

      01

      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.

      02

      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.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Spanish-Style Cobb Salad
      Food

      Spanish-Style Cobb Salad

      The Cobb salad is a much-adored American classic created in 1937 at the Brown Derby restaurant in Los Angeles, owned by Robert Cobb. Using ingredients from the Spanish culinary canon gives this classic a Spanish twist while staying true to the spirit of the original. Manchego cheese and serrano ham stand in for blue cheese and bacon, eggs get a dusting of smoked paprika, and avocados are replaced with olives, while chicken is given the Spanish treatment with rubbed garlic and rosemary prior to roasting. Our salad is finished with a light and sunny orange-based vinaigrette.

      Foolproof eggs

      For perfect hard-boiled eggs every time, use this method. Place eggs in saucepan and cover with cold water and a lid. Turn heat up to high. The minute water begins to boil, remove saucepan from heat, keep lid closed, and set timer for 15 minutes. At the end of the elapsed time, plunge eggs into ice bath to chill. Peel. Perfect.