Blueberry sauce

    (4)
    20 min

    A quick and easy sauce made from frozen wild blueberries, honey and lemon zest. This sauce doesn't thicken up much because there is no sugar, but it does soak wonderfully into pancakes or a sponge cake. It's delicious poured over vanilla ice cream or plain yogurt.


    4 people made this

    Ingredients
    Serves: 6 

    • 450g frozen wild blueberries
    • 80ml water
    • 3 tablespoons honey
    • 1 lemon, zested
    • 1 pinch salt (optional)

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Combine blueberries, water, honey, lemon zest and salt in a saucepan over medium heat. Cover; bring to a simmer. Remove lid; simmer until mixture has combined, about 15 minutes. Remove from heat; cool for 5 minutes.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    1

    This turned out really great! I needed a recipe that did not include sugar or orange juice and this was perfect. No need for salt. Mine turned out a little extra runny so next time I will probably opt for a 1/4 cup rather than a 1/3 cup of water.  -  24 Jul 2016  (Review from Allrecipes US | Canada)

    by
    0

    I had a bunch of blueberries that I needed to use, and I wanted a sauce to serve over grilled peaches with vanilla ice cream. I used 2 cups of blueberries, 1 tbsp. honey, about 2 tbsp. lemon juice and 3 tbsp. I skipped the salt. While cooking it, I thought it needed a little more sweet, so I added about a tbsp. of sugar. It tasted yummy as is, but once I turned off the heat, I threw in about a 1/2 cup of semi sweet chocolate chips! It sat on the stove while we had dinner, and I reheated for dessert. I made the "MMM...MMM Better Brownies" also from this site to serve with the peaches and ice cream. It was a HUGE hit!  -  19 Aug 2018  (Review from Allrecipes US | Canada)

    by
    0

    Fantastic. The only thing I changed was decreasing the water to 1/4 cup as others suggested. I will definitely use this recipe again.  -  08 Feb 2018  (Review from Allrecipes US | Canada)