Fresh Blueberry Sauce
Transform fresh or frozen berries into the yummiest Blueberry Sauce to top oatmeal, pancakes, and yogurt. It's ready in under 15 minutes and can even be frozen for easy meal prep!
Servings: 4
Calories: 46kcal
Ingredients
- 4 cups blueberries (fresh or frozen)
- ½ cup apple juice (or orange juice)
- 1-2 tablespoons honey (or maple syrup, optional)
Instructions
- If using fresh berries, wash and dry the berries. Remove any stems as needed.
- Add berries to small pot placed over low heat with the juice. Bring to a simmer and cook, stirring occasionally and pressing on the berries with the back of a silicone or wood spoon to release their juices, for about 16-18 minutes. The mixture will start to thicken.
- Taste and add honey or maple syrup to sweeten if desired. Let cool at least slightly and serve.
- (Optionally, you can blend smooth in the blender.)
- Serve warm or cold.
Notes
- Store it in the fridge in small airtight containers for up to 5 days.
- Freeze small portions in an ice cube tray, then transfer the cubes to a freezer bag. Freeze for up to 3 months. Thaw one or two cubes at a time in a small airtight container in the fridge overnight before you plan to serve.
- Use in place of maple syrup with waffles or pancakes.
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- Mash the berries gently with the back of a wooden spoon or with a potato masher as they cook to release the juices and make a thick sauce texture.
- Use fresh or frozen blueberries. Use regular or wild blueberries.
- Serve over Blueberry Yogurt Cake, Greek Yogurt Pancakes or Ricotta Pancakes. Stir into plain yogurt to make Blueberry Yogurt. Drizzle over Mango Sorbet or Banana Ice Cream. Add to a bowl of oatmeal.
Nutrition
Serving: 0.25cup | Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 129mg | Fiber: 1g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 43mg | Calcium: 13mg | Iron: 0.3mg