STREAMING NOW: Taste Testers

Rosemary-Blueberry Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Not too sweet, nice slightly resinous flavor from the rosemary. A little lemon zest or even a bit of chile pepper would be a good addition. From"Herbivoracious", by Michael Natkin, who recommends this sauce for blintzes or vanilla ice cream. Also good on cornmeal pancakes. If you like a fruity sauce with duck, a little of this would be nice. Fresh rosemary is a must, dried leaves would be too intense.”
READY IN:
25mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
  2. Serve immediately or let it cool and store it in the fridge for several days.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: