Fresh Blueberry and Cassis Sauce
- Servings: Makes about 1 cup.
This sauce is made more complex with the addition of a little crème de cassis, a liqueur made from black currants that's best known as the ingredient that turns white wine into a cocktail known as a Kir. Cassis adds a slightly tangy flavor to the berries' sweetness. You can find cassis at almost any liquor store.
- 3 cups fresh blueberries
- 1/3 cup light brown sugar
- 2 tablespoons crème de cassis
- 2 tablespoons fresh lemon juice
- Pinch ground cinnamon
- Combine all the ingredients in a medium non-reactive saucepan. Stir over medium low heat until the sugar dissolves and the berries begin to release their juice, about 1 to 2 minutes.
- Bring to a low simmer and continue to cook until the blueberries pop, about 5 minutes. Remove from the heat.
- It will be very soupy but as the berries cool, the sauce will thicken.
- Transfer to a bowl or storage container and let cool to room temperature; if you place a piece of plastic wrap on the surface it will prevent the sauce from developing a skin. Refrigerate if you're not going to use the sauce immediately.
- This sauce can be gently re-heated to serve warm or can be served cold or at room temperature.