A Simple Wild Blueberry Sauce to Take Your Summer Dishes Over the Top

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Our friends at Wyman’s know a thing or two about fruit—they’ve been growing flavorful, antioxidant-rich wild blueberries in Maine and Canada for over 100 years. Today, they produce a variety of deliciously fruity products, from fresh-frozen Wild Blueberries and frozen berry blends perfect for smoothies to snack-able Just Fruit Cups made with simple, real ingredients.

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I always keep a few bags of frozen berries tucked away in the freezer—especially in the heat of summer—as a convenient hack for whenever I want a little something to sprinkle on yogurt, blitz into a smoothie, or bake in a muffin on the fly. My favorite pick from the frozen produce aisle: Wyman’s Wild Blueberries, which are vibrantly hued, bursting with flavor, and super fresh thanks to their flash-freezing process. Though I’d happily snack on the frozen wild blues straight from the (resealable) bag, my latest obsession has been transforming them into the ultimate summer sauce to spoon on, well, basically everything.

In case you’re imagining babysitting a bubbling fruit mixture all afternoon, let me clarify: This simple wild blueberry sauce takes less than 10 minutes to make from start to finish, and after it cools to room temperature (waiting is the hardest part!), you’ll be rewarded with a deeply jewel-toned, jammy, flavor-concentrated sauce that captures the essence of everything there is to love about summer’s star fruit. And most importantly, this goes-with-everything sauce is just as great on ice cream sundaes and pancakes as it is on grilled proteins and cornbread. Who says fruit sauce has to be limited to sweet applications?

Whip up a batch of this foolproof sauce using wild, frozen blueberries, and you’ll have a crowd-pleasing condiment to serve at your next summer gathering—or enjoy for yourself—regardless of what else is on the menu. Here’s how to make it:

1. Combine 2 cups Wyman’s frozen Wild Blueberries, 2 tablespoons granulated sugar, 2 teaspoons lemon juice, and a pinch of kosher salt in a medium saucepan over medium heat, stirring as the sugar dissolves and the wild blueberries become juicy.
2. Once the mixture comes to a gentle boil, reduce the heat to medium-low and simmer for 5 to 6 minutes, stirring occasionally, until the mixture is slightly reduced.
3. Add a slurry of 1 teaspoon cornstarch mixed with 1 teaspoon of water to the pot and simmer the mixture for 2 to 3 more minutes, until thickened to a saucy consistency. Transfer the sauce to a heatproof bowl or container and let cool to room temperature before using (it will thicken slightly as it cools).

Note: This yields about 3/4 cup of wild blueberry sauce. Leftover sauce can be stored in an airtight container in the refrigerator for a few days.

I personally love the balanced level of sweetness and viscosity of the sauce as it’s written above, but you can adjust the sugar level according to your preference and opt for a looser consistency by omitting the cornstarch (just simmer the mixture for a few minutes longer). Although the sauce boasts plenty of flavor on its own, it also makes for a riff-able canvas to incorporate and experiment with all kinds of herbs, spices, and spirits. Throw in a cinnamon stick and a few strips of orange peel, a dash of aromatic spices like cardamom and black pepper, or a couple Earl Grey tea bags to the mixture when it starts to simmer (remove any peels, tea bags, or large mix-ins before adding the cornstarch slurry). You could also stir in a teaspoon of bourbon or a splash of your favorite extract at the end, or steep a generous handful of herbs like basil or sage in the finished sauce while it cools. With so many possibilities for variation, you never have to make the same sauce twice—just be sure to choose flavoring agents that complement, rather than compete with, wild blueberries, and keep in mind that depending on the flavor profile and amount of the respective ingredient(s) you use, the strength of the resulting flavor will vary.

No matter how you customize it, there are so many delicious ways to enjoy this oh-so-versatile wild blueberry sauce all season long. In between sneaking bites of the sauce straight from the spoon, use these sweet and savory pairing ideas to get you started:

No-Churn Fresh Lemon Ice Cream + Wild Blueberry-Basil Sauce

This fresh and fruity combination is the perfect way to round out your next dinner party. Submerge a large bunch of basil in the finished sauce for at least half an hour while it cools, and you’ll have a jammy, subtly herbal fruit topping that goes hand-in-hand with the zippy citrus of the no-churn ice cream.

Brown Butter Cornbread + Wild Blueberry-Black Pepper Sauce

Wild blueberries and corn are an iconic duo, and now you can enjoy both summer flavors in each bite. Instead of topping the moist, snackable squares with honey or a pat of butter, enjoy them with a generous dollop of wild blueberry sauce flavored with several cranks of freshly ground black pepper. After a slice, you may never go back to conventional cornbread again.

Tuscan Grilled Pork Ribs + Wild Blueberry-Bourbon Sauce

Take your grilled protein game up a notch by serving it alongside a just-sweet-enough, bourbon-spiked wild blueberry sauce to spoon on top. The savory and sweet elements bring out the best in each other, and after a few bites, you’ll wonder why you ever thought that Thanksgiving is the only time a fruity sauce can shine on the dinner table.

Fig & Bacon Grilled Cheese + Classic Wild Blueberry Sauce

While we’re on the sweet and salty train, this decadent, finger-licking grilled cheese is not to be overlooked. Instead of fig jam, tuck a spoonful of wild blueberry sauce into the sandwiches before toasting them for a lovely fruity edge that complements the savory bacon and nutty Comté. Just be sure that your sauce is thick enough to hold up to layering in the sandwiches.

“Strawberry” Shortcakes + Wild Blueberry-Balsamic Sauce

For a memorable twist on the classic summer dessert, sub out the macerated strawberries for wild blueberry sauce flavored with a small splash of balsamic vinegar. For a fun finishing touch, sprinkle a handful of wild blueberries into the mix along with the sauce when assembling the shortcakes.

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What summery dishes would you pair with this wild blueberry sauce? Tell us in the comments below!

We’re keeping our freezers stocked with Wild Blueberries from our partner Wyman’s this season (and all year long). Their berries are bursting with flavor and antioxidants thanks to Wyman’s impeccably maintained wild blueberry barrens and harvesting process—all of Wyman’s fruit is washed and flash-frozen within 24 hours of being picked for maximum nutrition and taste.