Blueberry Hot Sauce Recipe
Capture the essence of summer in a jar full of scrumptious blueberry sauce, which is perfect for drizzling on cheesecakes, waffles, pancakes, ice cream & more!
Equipment
- Medium-Sized Saucepan
- Small Bowl
- Potato Masher/Spoon
- Mason Jar
Ingredients
- 6 Cups Of Fresh Blueberries
- 1 Cup Of Granulated Sugar
- 1 tsp Nutmeg Grounded
- 3 tsp Cinnamon Grounded
- 1 tbsp Of Fresh Lemon Juice
- 4 tbsp Of Cold Water
- 1 ½ tbsp Cornstarch
- A Pinch Of Sea Salt
Instructions
- Take a medium-sized saucepan and heat it over medium to high heat. Now, add 2 tbsp water, blueberries, granulated sugar, and lemon juice.
- Keep stirring for a few minutes until the blueberries release their juice.
- Add the cornstarch & remaining 2 tbsp of cold water into a small bowl & whisk properly.
- Pour the cornstarch mixture into the saucepan and combine well.
- Keep cooking and bring it to a nice boil. At this point, using a potato masher or a spoon, you can mash a few blueberries to give them a more rich texture.
- The blueberry sauce will bubble and will be of a thicker consistency. Remember that the blueberries should hold onto their shape apart from the ones you have mashed.
- Once the blueberry sauce has attained its perfect consistency, it's time to add the grounded nutmeg, cinnamon and a pinch of sea salt to balance everything out!
- Mix everything well and then let the blueberry sauce cool down for at least 15 to 20 minutes before transferring it to a mason jar or any other container.
- Blueberry sauce is ready to be enjoyed with your favourite dessert!
Notes
- Always pick up fresh blueberries to make this recipe. However frozen blueberries can also work well, but they will take extra time to melt and might not hold on to their shape.
- Another version of making this sauce is that instead of using nutmeg & cinnamon, you can use 1 tsp vanilla extract. It helps to enhance the sweetness and flavour of the blueberry sauce. It also adds a wonderful aroma to the sauce.
- If the consistency of your blueberry sauce becomes too thick, don't worry! You can add water to make it of the right consistency while the sauce is still hot. But make sure to add one or two teaspoons at a time to achieve the desired consistency.
- I prefer using sea salt in my blueberry sauce, but if you like, you can even use kosher salt for making yours. Both of them work fine!
- Cornstarch helps to thicken the blueberry sauce, and a little bit of it is enough! So, add according to the measurement mentioned in this recipe because adding too much can change the sauce's texture.