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When
blueberries are in season and you have had your fill of eating them out of
hand, try making this delicious blueberry sauce. Its color is a beautiful
deep purple and its tangy yet sweet flavor makes it an excellent
accompaniment to pancakes, waffles, ice
cream, stirred into your morning yogurt, or used as a filling in cakes. The
finished sauce does contain some whole blueberries, so if you want a smoother sauce,
simply blend or process the sauce until smooth.
Blueberries
belong to the genus Vaccinium and are related to the bilberry, cranberry,
huckleberry, hurtleberry, saskatoon, and whortleberry. This round,
smooth-skinned, dark blue, sweet and juicy berry with a dusty white bloom, is
native to North America and has been cultivated commercially since the early
1900's. The cultivated blueberries are up to four times as large as the
wild blueberries and are available from late May to late September. Most of the
blueberries sold in grocery stores are cultivated. When choosing
blueberries look for firm, plump, fragrant, dark blue berries with a dusty white
bloom. The white bloom is the blueberry's natural protection against the
sun and is a sign of freshness. Always check the underside of the
container for any wet spots or staining. Discard any soft, moldy, or
crushed berries.
Read more about Blueberries. |
