clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Cardamom Sauce

This wonderfully luscious and versatile sauce is a slow-food superstar.  Use it to add an additional special touch pancakes, pies, ice cream or cakes!


Units Scale
  • 330 g (1 dry pint) blueberries, cleaned (frozen works fine)
  • 150 g granulated sugar
  • 1/2 tsp kosher salt
  • 1 tsp cardamom
  • 1 tbsp cold water or orange liqueur (I used Triple Sec)
  • 1 tbsp cornstarch


  1. Clean and de-stem the blueberries.
  2. Add blueberries, sugar, cardamom, and salt to a medium saucepan.
  3. Heat the mixture over medium-low heat for 35-40 minutes, stirring every 5-7 minutes to avoid burning.  If the mixture starts to bubble up, turn it down slightly.  This mixture should simmer gently.  It shouldn’t boil.
  4. When the sugar first melts, the mixture will be very watery.  The mixture will remain watery for the first 30-35 minutes of cook time.
  5. Once the mixture begins to thicken, combine the water/orange liqueur and cornstarch, and stir until fully combined.
  6. Add the cornstarch slurry to the blueberry mixture.  Stir to combine.
  7. Bring the blueberry sauce to a boil for one minute.  Stir as necessary to prevent mixture from boiling over.
  8. Simmer for 2-3 additional minutes, then remove the blueberry sauce from the heat.
  9. After ten minutes put the blueberry sauce in a heat proof container.  Refrigerate sauce once it is completely cooled.


  1. The success of this recipe depends largely on the quality of the blueberries that you use.  If blueberries are out of season in your area, then I recommend using frozen blueberries.  They work beautifully in this recipe because they’re picked at the peak of the season and frozen immediately.
  2. Don’t cook this mixture too high!  Time is the secret ingredient.
  • Author: Shani