Home Condiments Easy Blueberry Sauce {Make it probiotic}

Easy Blueberry Sauce {Make it probiotic}

by Valeria - Beets 'n Bones blog
blueberry sauce

I started making this easy blueberry sauce as an alternative to maple syrup to go with pancakes, waffles and porridges. Even though maple syrup is one of the better discoveries of civilization, it is nonetheless mostly pure sugar. I would be lying to say that I’m against sugar, but I do try to limit the amount we eat.

When I try to recollect our eating habits in Russia, there was never a substance similar to maple syrup that we would slather over the entire breakfast once or twice a week. As I mentioned before, I do not recall ever seeing overweight kids when I was growing up. Sure, we had honey but that was such a treat that we would eat it very sparingly. And most of the honey was dark and strong so most kids didn’t care for it anyway. The other thing was homemade jams and jellies but even those were never used in quantities of maple syrup, plus they contained at least some resemblance to fiber.

The purpose of this rant is not to engage in bashing of a particular substance, but to try and draw examples of good eating practices. My position is that no food stuff, real food that is, should be excluded from a diet. But what we eat should be in the best form possible: unprocessed whole grains when baking, naturally leavened dough when possible, sprouted seeds and grains, fermented vegetables and dairy, soups with homemade broths and stocks. And while I’m at it – why not top brunch creations with homemade berry sauces? They are delicious, both taste-wise and visually, and have a lot less sugar per serving, plus vitamins and fiber of the berries themselves.

easy blueberry sauce

HOW TO MAKE EASY BLUEBERRY SAUCE

Ingredients
3 cups blueberries, fresh or frozen (if you have access to Costco, these are so good)
2 tablespoons sugar
Zest of one lemon (Meyer lemon is my favorite)
2 tablespoons lemon juice (about 1/2 lemon)
2 teaspoons corn starch
1 teaspoon vanilla extract

Instructions
Place all ingredients in a small sauce pan, mix well, bring to simmer, stirring often.

easy blueberry sauce
Once the blueberries start popping, press them with a fork or potato masher until you like the consistency.
Simmer for 5-10 minutes, until the sauce thickens slightly.
Store in refrigerator for one week.

Notes
You can add a bit of whey or kombucha to the cooled blueberry sauce, and leave it out at room temperature overnight before moving it to refrigerator. The taste doesn’t change at all, but I’d like to think that it becomes probiotic. I wouldn’t go much longer than 12 hours at room temperature, since berry sugars form alcohol pretty quickly when allowed to ferment.

Easy Blueberry Sauce

Beautiful and healthier alternative to maple syrup to top pancakes and waffles.
Prep Time1 minute
Cook Time10 minutes
Total Time11 minutes
Course: Sauce
Servings: 2 cups

Ingredients

  • 3 cups blueberries fresh or frozen (if you have access to Costco, these are so good)
  • 2 tablespoons sugar
  • Zest of one lemon Meyer lemon is my favorite
  • 2 tablespoons lemon juice about 1/2 lemon
  • 2 teaspoons corn starch
  • 1 teaspoon vanilla extract

Instructions

  • Place all ingredients in a small sauce pan, mix well, bring to simmer, stirring often.
  • Once the blueberries start popping, press them with a fork or potato masher until you like the consistency.
  • Simmer for 5-10 minutes, until the sauce thickens slightly.
  • Store in refrigerator for one week.

Notes

  • You can add a bit of whey or kombucha to the cooled blueberry sauce, and leave it out at room temperature overnight before moving it to refrigerator.
  • The taste doesn't change at all, but I'd like to think that it becomes somewhat probiotic. I wouldn't go much longer at room temperature than 12 hours, since berry sugars form alcohol pretty quickly when allowed to ferment.

 

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3 comments

Emma December 29, 2017 - 10:13 pm

Valeria, I love your blog! I’m so glad I came across it as I was searching for … how to make your own kombucha! I very much relate to what you shared in your story and how you got this blog started. I grew up and lived most of my life in Romania and, after a few years living in the US, like you, I started to notice my body reacting differently (mainly inflammation). I was in graduate school for the last three years, that means I did not do a lot of anything else besides study and research. This is probably a good moment to acknowledge that what draws me to your writing is that you reference studies and research and that you educate the reader to check the source or whatever it is they are reading.
Looking forward to trying many of your recipes. Next up, the blueberry sauce!

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Valeria - Beets 'n Bones blog December 30, 2017 - 7:56 pm

Thank you so much, Emma! Hope you get your life back after school! Love hearing about people with similar experiences, glad you like the blog. Happy New Year! 🙂

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Theresa July 3, 2019 - 11:48 pm

Thank you so much for your blog. I came across it looking for a rye bread kvass recipe. I love fermented foods of all kinds and am always looking for ways to experiment and gain new skills.

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