As you can see I get excited about a great recipe and everyone who has ever had this sauce says it is great. Summer in Michigan is blueberry time. We have acres and acres of blueberry fields right outside of town and farmer’s at the Farmer’s Market who bring in varieties that aren’t sold commercially that can be big as cherries. I give my grandchildren paper cups of blueberries to eat while they go and do their “thing”. We all love blueberries.
Enjoy the bliss!
This sauce adapted from a recipe in GOURMET is pure bliss on vanilla ice cream but it is also wonderful served as a bowl of fruit, on a piece of cake, on pancakes, on a bowl of peaches, in a trifle, or mixed with yogurt. I like the sauce made with black raspberry jam the best as I feel it adds a real richness to the sauce and I love old-fashioned black raspberries. If you have someone like my Son-in-Law who does not like almond, you can substitute vanilla or brandy extract for the almond. Cousin Joyce, in an emergency, used red raspberry jam and lime juice. The sauce was delightful. NOTE: This sauce freezes beautifully.
Ingredients.
1/3 c black raspberry, apricot or blueberry simply fruit jam, no sugar added jams
2 T water
1 t fresh lemon juice
2 T sugar if the blueberries are very tart, rarely needed
3 c blueberries, divided
¼ t pure almond extract
In a saucepan, bring jam, water, (extra sugar if needed), and lemon juice to a boil, stirring constantly. Add 1 ½ cups blueberries to the jam mixture. Cook, stirring constantly, until the berries burst. Add the remaining blueberries and simmer, stirring gently, until just heated. Remove from heat and stir in almond extract. Serve warm or cold.
Bring water, lemon juice and jam to a boil.
Add half the blueberries.
Cook, stirring constantly, until berries burst.
Ready to add the second half of the berries.
Cook just until second half of the berries are heated. Remove from heat.
Add flavoring of your choice.
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