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Blueberry Lemon Sauce

This twilight-blue sweet-tart sauce will keep in the refrigerator for up to a week. Made in a food processor, it’s thicker than when made in the blender.

Recipe information

  • Yield

    yields 2 cups

Ingredients

1 pound frozen or fresh blueberries (about 3 cups)
1/3 cup sugar
Pinch of salt
2 teaspoons lemon juice

Preparation

  1. Step 1

    In a saucepan on medium heat, bring the blueberries, sugar, salt, and a tablespoon of water to a simmer, stirring often, until the mixture is juicy. Cook for a few minutes, until the blueberries are soft.

    Step 2

    In a blender or food processor, whirl the blueberries with the lemon juice until smooth. Add additional sugar to taste. Add more water if you want a thinner sauce.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSauceBlueberryBerryFruitLemonCitrusVeganVegetarianDairy FreeGluten FreeNut Free5 Ingredients or FewerQuickEasyFood ProcessorBlenderCookbooks
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