Make Ahead

Savory Blueberry Sauce

August 20, 2010
0 Ratings
  • Serves 1 1/2 to 2 cups, depending on size of berries
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • JanetFL
  • dymnyno
  • MyCommunalTable
  • The Enchanted Cook
    The Enchanted Cook
  • mrslarkin

11 Reviews

JanetFL July 23, 2014
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!
Lizthechef July 23, 2014
Thanks - I do this all the time.
dymnyno August 22, 2010
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.
Lizthechef August 23, 2010
Thanks - pairing this with pork loin is my favorite match thus far,
MyCommunalTable August 22, 2010
Looks fabulous. I love sweet and savory together.
parisienne August 22, 2010
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.
Lizthechef August 22, 2010
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.
mrslarkin August 22, 2010
That sounds just fine, parisienne. Why don't you submit your own recipe? You've obviously been inspired by Lizthechef's delicious recipe.
The E. August 21, 2010
Mmmmmm :-)
mrslarkin August 20, 2010
Just hand me a spoon!! Yum.
Sunchowder August 20, 2010
Hey Liz! This looks delicious, I'm glad to see this one up on the board...:)