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
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.
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.
