Rosemary-Blueberry Sauce - Recipe
I first came up with this sauce to serve with the manouri cheese blintzes on , but it is equally amazing on vanilla ice cream, cheesecake or cornmeal pancakes. The key is to find the right amount of rosemary to create an interesting balance with the fruit, without overpowering it.
Rosemary-Blueberry Sauce
Vegan and gluten-free / Makes about 1 cup / 5 minutes active, 30 minutes total
- 12 ounces fresh blueberries (about 1 ¾ cups)
- ¼ cup sugar
- pinch of salt
- 1/8 teaspoon minced fresh rosemary leaves
- Combine all ingredients in a small saucepan over a medium flame. When it reaches a simmer, reduce heat to low. Stir occasionally.
- After about 15 minutes, taste and add a little more minced rosemary if you so desire.
- When the blueberries have started to break down, dip a spoon in the sauce, allow it to cool, and see if it is thick enough, somewhere between syrup and jam. If not, check again every 5 minutes until you are satisfied. Remove from heat and transfer to a small bowl. Serve immediately for hot applications, or cool in the refrigerator. It will keep for several days.