Ingredients
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
Instructions
- Clean and de-stem the blueberries.
- Add blueberries, sugar, cardamom, and salt to a medium saucepan.
- 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.
- 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.
- Once the mixture begins to thicken, combine the water/orange liqueur and cornstarch, and stir until fully combined.
- Add the cornstarch slurry to the blueberry mixture. Stir to combine.
- Bring the blueberry sauce to a boil for one minute. Stir as necessary to prevent mixture from boiling over.
- Simmer for 2-3 additional minutes, then remove the blueberry sauce from the heat.
- After ten minutes put the blueberry sauce in a heat proof container. Refrigerate sauce once it is completely cooled.
Notes
- 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.
- Don’t cook this mixture too high! Time is the secret ingredient.