Emily Luchetti

Blueberry Sauce

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Preparation info
  • Makes

    1½ cups

    • Difficulty

      Easy

Appears in
A Passion for Ice Cream
A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Fresh blueberries are crucial in this sauce. Frozen blueberries are too runny and watery. A little trick to give this sauce texture is to add half of the blueberries later in the cooking process.

Ingredients

  • 3 pints fresh blueberries
  • ½ cup sugar
  • 1 teaspoon

Method

Put half of the blueberries and all of the remaining ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the blueberries become mostly liquid and the sugar dissolves, about 5 minutes. Add the remaining blueberries and continue to cook just until they break open and are warmed through, about 2 minutes. Serve warm or cold.

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