Savory Blueberry Sauce

By • August 20, 2010 11 Comments

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Author Notes: I love blueberries and wanted to develop a recipe that would work as a condiment to enjoy with pork tenderloin or roast chicken. After some experimenting, I came up with this combination of spice and citrus to balance against the sweetness of the berries.Lizthechef

Serves 1 1/2 to 2 cups, depending on size of berries

  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 1 teaspoon fresh lemon thyme (any fresh thyme), chopped
  • zest and juice of one Meyer lemon (or any lemon)
  • 1 teaspoon fresh ginger root, peeled and finely grated
  • 1 teaspoon balsamic vinegar
  • 1 pinch cayenne
  • 1/2 teaspoon Kosher salt
  • 2 cups blueberries
  1. Using a medium-sized saucepan, heat the oil and cook the shallot until limp. Add remaining ingredients, except for the blueberries, and cook over medium heat for 2-3 minutes.
  2. Add the berries, reduce heat to low, stir gently and cook berries until they release enough juice to create a sauce but still retain their shape. This takes about 10 minutes.
  3. Serve immediately.

More Great Recipes: Fruit|Condiments|Blueberries

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Comments (11) Questions (0)


about 1 year ago JanetFL

I am trying this tomorrow! I have 2 lbs of blueberries that I need to use in addition to a pork tenderloin. We love blueberries and we love pork! Thank you!


about 1 year ago Lizthechef

Thanks - I do this all the time.


about 5 years ago dymnyno

Hey Liz...great recipe (as usual!) . I love purple teeth is a occupational hazard of making and drinking lots of red wine! I love blueberries and this is what is called a "rock star recipe. It will be perfect to accompany pork loin. I also love "listening" to you describe your canning adventures.


about 5 years ago Lizthechef

Thanks - pairing this with pork loin is my favorite match thus far,


about 5 years ago MyCommunalTable

Looks fabulous. I love sweet and savory together.


about 5 years ago parisienne

I suppose it is great fun serving what will also give everyone very blue mouths.
I would use raspberries.
Or serve blueberries as an unforgettable dessert in a deep plate with sugar and plenty of half and half milk.


about 5 years ago Lizthechef

Is this constructive criticism? My guests had no such thing as a "blue mouth". Sorry you were disappointed with my recipe. When we have guests in our home, I assure you that their comfort and happiness is the point of the occasion.


about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That sounds just fine, parisienne. Why don't you submit your own recipe? You've obviously been inspired by Lizthechef's delicious recipe.


about 5 years ago The Enchanted Cook

Mmmmmm :-)


about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Just hand me a spoon!! Yum.


about 5 years ago Sunchowder

Hey Liz! This looks delicious, I'm glad to see this one up on the board...:)