Show: Barefoot ContessaEpisode: Going, Going, Gone
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Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
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Photo: Blueberry Sauce Recipe
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By harperoni
Pennsylvania
on January 12, 2013
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Excellent. as others have said, it's too thin if you only cook it for 15 mins.
Also, i added a 1/4 cup of Framboise in place of 1/4c of water.
Perhaps i will only add a total of 3/4 cup liquid next time.
By aleshiahutt_8128983
Richmond, Ky.
on January 01, 2013
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As others have stated, this recipe is very simple and tastes amazing. However, it didn't thicken to a "sauce." I made mine to serve over cheesecake and wanted it to be almost a slightly thin glaze. I left the blueberries in instead of straining them out. I think it would have been good either way though. It was just personal preference to leave them in. I substituted the vanilla sugar for organic granulated sugar and Haitian vanilla along with some pure maple syrup. The flavor is amazing! I brought the sauce to a boil and turned it down to a simmer as instructed, but I could see it wasn't going to thicken the way I had hoped. I ended up boiling mine while stirring almost constantly for about 10-15 minutes. It thickened up nicely due to the liquid simply boiling off, but I will probably save myself the time next time by adding a bit of cornstarch as a couple of other reviewers mentioned. It's a keeper, but you might have to play with the recipe a bit.
By CasperTFG
Raleigh
on November 19, 2012
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Lip Smackin' Good
Cooked about ten minutes longer than suggested to fully thicken. Left the berries in, let cool and poured on top of blackberry cheesecake. OH my...
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