Blueberry Sauce
A versatile and quick-to-make blueberry sauce, perfect as a topping for pancakes, desserts, or as an accompaniment to savory dishes.
Ingredients
Main Ingredients
- 2 cups Fresh blueberries Fresh blueberries shine in this recipe; frozen can be used with adjusted cooking time.
- 1 teaspoon Canola oil Can substitute with different oils for a richer flavor.
- 1 teaspoon Lime juice Juice of one lime; lemon juice may be used as a substitute.
- 1/2 teaspoon alcohol-free vanilla extract Stir into the sauce for added depth of flavor.
Instructions
Preparation
- In a nonstick skillet, heat the canola oil over low heat.
- Once hot, add the fresh blueberries and gently sauté for about 10 minutes, until you can easily mash the berries with a fork.
- After mashing, incorporate the lime juice and let it cook for an additional 5 minutes.
- Remove the skillet from heat and stir in the alcohol-free vanilla extract.
Notes
To store leftover blueberry sauce, keep it in an airtight container in the refrigerator for up to one week. For longer storage, pour into an ice cube tray and freeze. Once solid, transfer to a freezer bag.