Fresh Blueberry Sauce / Compote
Blueberry sauce/ compote is flavourful and refreshing with minimum effort. This beautiful purplish-blue, thick sauce can transform even the simplest dessert into a special occasion dessert. This sauce can be used as a topping or filling for a cheesecake or can be added to ice creams, cake mix, layered custard or any dessert. Since the blueberry season is so short, you can make it in a big batch and preserve it in a freezer for later use. Alternatively, you can also use frozen berries for this recipe.
Shelf life: at least 2-3 weeks in the fridge and 6 months in the freezer.
Gets ready in just 15 minutes.
- 1 pint – Fresh blueberries, washed (Can use frozen berries too)
- ¼ cup – Granulated sugar
- 1 teaspoon – freshly squeezed orange juice (alternatively can also use lemon juice)
- ½ teaspoon – fresh orange zest (Optional)
- 1 teaspoon – Corn-starch powder
- Pinch of salt
- In a saucepan, heat blueberries and sugar together. Reduce heat, and simmer until sugar is completely dissolved.
- Keep stirring the mixture till blueberries are soft, about 5-8 minutes and start oozing water. Now add orange juice, orange zest and corn-starch slurry (Corn starch slurry – add 1 teaspoon of cornstarch in ¼ cup of water and mix well)
- Keep stirring the mix until the sauce is thick. Turn off the flame and let it cool completely before storing or serving.
- Berries Jam: Alternatively, blend the mix and simmer it longer to get the jam. Use it fresh or store it in a mason jar in the refrigerator for later use.