Blueberry Sauce with Frozen Blueberries
An easy homemade blueberry sauce made with frozen blueberries and simple real-food ingredients. This thick glossy fruit topping is naturally gluten-free, refined sugar-free, and delicious on pancakes, waffles, cheesecake, oatmeal, and desserts.
Equipment
- Saucepan
Ingredients
For the blueberry sauce:
- 4 cups frozen blueberries
- 1/4 cup water
- 1/4 cup coconut sugar
- 1 teaspoon lemon juice
For the arrowroot slurry:
- 1 tablespoon arrowroot powder 2 T. for a thicker sauce
- 1/4 cup cold water
Instructions
Heat blueberries
- Add frozen blueberries and 1/4 cup water to a saucepan. Bring to a gentle boil over medium-high heat.
Simmer
- Reduce heat to medium and simmer for 5 minutes, until blueberries are thawed and beginning to break down.
Add sweetener
- Stir in coconut sugar and lemon juice. Simmer for another 5 minutes.
•For a chunkier sauce: Stir carefully and try not to crush the blueberries. Leave some whole.•For a smoother sauce, mash the blueberries as you stir or use an immersion blender before adding the arrowroot slurry.
Make slurry
- In a small bowl, whisk arrowroot powder with cold water until smooth.
Thicken sauce
- Reduce heat to low. Slowly pour in slurry while stirring constantly. Cook for about 1 minute, until thick and glossy.
Remove from heat
- Take off heat immediately. Do not boil after adding arrowroot.
Notes
•For a thicker sauce (great for cheesecake), use 2 tablespoons arrowroot powder
•Sauce thickens more as it cools
•Mash blueberries for smoother texture or leave chunky
•Store in an airtight container in the refrigerator for up to 4-5 days.
Reheat gently on the stovetop or microwave.
Can be frozen for up to 3 months.
Reheat gently on the stovetop or microwave.
Can be frozen for up to 3 months.
