Up Those Antioxidants With Blueberry Sauce

"This is from a column written by the American Institute for Cancer Research published in the Daily Oklahoman. It sounds like a great use for frozen blueberries, and a way to get all of those healthy anti-oxidants!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
20mins
Ingredients:
4
Yields:
1 container syrup
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ingredients

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directions

  • Defrost the berries.
  • Put them in a deep pan and add the lemon juice.
  • Cook over medium heat until the berries are really juicy, about 5 minutes.
  • Add the lemon zest.
  • Turn up the heat to medium-high and boil until the berries are soft, about 5 minutes.
  • Add the sugar and bring to a boul over medium-high heat.
  • Pout it into a heat-proof container and cool it to room temp.
  • It should thicken as it cools.
  • Remove the lemon zest.
  • Cover it and refrigerate it.
  • It can keep for up to a week in the fridge.

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Reviews

  1. This sauce is fantastic! I used Splenda so that that I could use it for Weight Watchers' Core plan. I plan to try it with some cheesecake pudding. I halved the recipe, thinking it would be too much for just me, but I definitely could have made the full amount! Thanks for the recipe! Made for Healthy Choices ABC.
     
  2. Excellent flavor and so easy to fix. I skipped step #1 and had my sauce done in 5 minutes. Used splenda for the sweetner and 1 teaspoon of cornstarch to thicken up a bit. If you use the cornstarch be sure and add with all the ingredients and stir to dissolve before heating. I used this on top of #248423 Healthy Protein Cheese Cake. This was a match made in heaven for my diet. Thanks ladypit.
     
  3. Easy peasy, and yummy. I used fresh local blueberries but I think I added a bit too much freshly squeezed organic lemon juice and ours wasn't as sweet as it was meant to be but it was still good. I served this at room temperature overtop of a recipe I intend to post for a lightly chilled lebneh (an Middle Eastern cream cheese) cheese cake which I added close to serving time. It was excellent. I used organic lemon zest and organic cane sugar. I may make this again to go over some vanilla ice cream!
     
  4. This was great! I used it on pancakes, but I think it will be fantastic over cheesecake or like South Carolina Girl mentions, some cheesecake pudding...among many other possibilities! Thanks for sharing!
     
  5. This was the BEST blueberry sauce I've ever had! I've studied nutrition for many years, blueberries are one of the top 5 healthiest foods to eat to prevent cancer, along with garlic, broccoli,onions,& cabbage...I always look for recipes that are easy, delicious & healthy; this was all three. We had this over pancakes, it was fantastic; we'll be making this often. Thanks
     
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Tweaks

  1. This sauce is so berry delicious! I used fresh blueberries, and substituted a little over 1/4 cup honey for the sugar. The lemon juice and zest made such a difference in this sauce, providing a really refreshing taste to compliment the sweetness. This sauce smells terrific too. Ladypit, my DH just loves this sauce...thanks.
     

RECIPE SUBMITTED BY

Life without change is boring. And my life is never boring!! I don't know what plans have been made for us for the future, but I'm doing my best to enjoy the ride!
 
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