Blueberry Sauce

Blueberries and huckleberries are the only berries (other than currants and cranberries) that need to be cooked in order to make a sauce. If you puree them raw, they will form an impossible paste.


  • 2 cups fresh blueberries or huckleberries
  • ¼ cup heavy syrup
  • pinch salt


Put the berries, syrup, and salt in a saucepan and bring to a boil. Simmer for 5 minutes, and then put through a sieve.