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Blueberry Balsamic Sauce
Makes 1/2 cup (125 mL)
A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula.
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Ingredients
- 2 cups (500 mL) frozen blueberries
- 1/2 cup (125 mL) balsamic vinegar
- 1 cup (250 mL) water
- 1/4 cup (60 mL) maple syrup
- 1 tsp (5 mL) black pepper
- Pinch of salt
Nutrition
Per serving:
- calories 51
- protein 0 g
-
total fat
0 g
- sat. fat 0 g
-
total carbohydrates
12 g
- sugars 10 g
- fibre 1 g
- sodium 22 mg
Directions
01
In saucepan, combine blueberries, vinegar, water, and maple syrup and bring to boil over high heat. Reduce heat and simmer for 5 minutes on medium-high heat. Remove pan from heat, season with pepper and salt, and set pan aside to cool for 10 minutes.
02
In blender or food processor, blend mixture and then pass through a sieve. (Collect solids from the sieve and spread them on toast). Place sauce in jar and keep in the refrigerator for up to 1 week. It’s equally delicious served cold or gently warmed.
