Make Ahead

Savory Blueberry Sauce

August 20, 2010
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
In This Recipe
  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.

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