Blueberry Sauce

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Silky blueberry sauce with star anise and lemon, perfect for cheese blintzes, pancakes, or yogurt.

Course brunch, Sauce, Topping

Cuisine Eastern European, Jewish, Jewish cuisine

Keyword blueberries, blueberry refrigerator jam, blueberry sauce, gluten-free, sauce, topping, vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings toppings

Calories 41kcal

Author Ksenia Prints

Equipment

Small saucepan
Wooden Spoon or Spatula
small bowl
Mason jars

Ingredients

2 cups fresh blueberries or frozen wild blueberries
3 tablespoon cane sugar
2 tablespoon cognac or Grand Marnier or orange juice for alcohol-free
1 tablespoon lemon juice
1 star anise pod
1 teaspoon arrowroot starch
1 tablespoon cold water to mix with starch

Instructions

In a small saucepan, stir together the blueberries, cane sugar, cognac (or Grand Marnier), lemon juice, and the star anise pod.
Place the pan over medium-low heat. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until the berries begin to burst and the liquid turns slightly syrupy.
Once the aroma deepens and the berries have softened, carefully remove and discard the star anise pod.
In a separate small bowl, mix the arrowroot starch with cold water to form a smooth slurry. Slowly pour it into the blueberry mixture while stirring continuously. Keep the heat low and stir gently for 1–2 minutes, until the sauce thickens and becomes glossy.
Remove from heat and let the sauce cool slightly. It will thicken more as it rests. Serve warm over cheese blintzes or chill and store for later use.

Nutrition