Ingredients with Measurements:
- 2 cups fresh blueberries
- 1/4 cup molasses
- 1/4 cup honey
- 1/4 cup water
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 tbsp cold water
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. Rinse blueberries and place them in a blender or food processor. Pulse until they are coarsely chopped.
2. In a saucepan, combine the chopped blueberries, molasses, honey, water, cinnamon, and salt. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 10-15 minutes, or until the blueberries have broken down and the sauce has thickened.
4. In a small bowl, whisk together cornstarch and cold water until smooth. Add the cornstarch mixture to the saucepan and stir until well combined.
5. Cook for an additional 2-3 minutes, or until the sauce has thickened to your desired consistency.
6. Remove from heat and let cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per serving (2 tbsp):
- Calories: 50
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 40mg
- Total carbohydrates: 13g
- Dietary fiber: 1g
- Sugars: 10g
- Protein: 0g
Substitutions for ingredients:
- Frozen blueberries can be used instead of fresh.
- Maple syrup or agave nectar can be used instead of honey.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use blackberries or raspberries instead of blueberries.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Be sure to whisk the cornstarch and cold water together until smooth to avoid lumps in the sauce.
- If the sauce is too thick, add a little more water to thin it out.
- This sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the sauce warm over pancakes, waffles, or French toast. It also pairs well with grilled chicken or pork.
Garnishes:
Fresh blueberries, mint leaves, or a sprinkle of cinnamon.
Pairings:
This sauce pairs well with breakfast foods like pancakes, waffles, and French toast, as well as grilled chicken or pork.
Suggested side dishes:
Fresh fruit salad, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Be sure to refrigerate any leftover sauce promptly and discard after a week.
Food history:
Molasses has been used as a sweetener in cooking for centuries, dating back to the 16th century. Blueberries are native to North America and have been used in cooking by Native Americans for thousands of years.
Flavor profiles:
This sauce is sweet and tangy with a hint of cinnamon.
Serving suggestions:
Serve warm over pancakes, waffles, or French toast, or use as a glaze for grilled chicken or pork.
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Taste: Sweet, Tangy, Fruity, Molasses, Molasses-Y