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Blueberry-Lemon Sauce - Sally Pasley Vargas

Make Blueberry-Lemon Sauce - Sally Pasley Vargas at home with Fresh Or Frozen Blueberries, Lemon, Sugar, Orange Juice, and Makes. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 cup
• 1
• 1 cup
• 1/2 cup
• to taste

Method (preview)

1. 1

   Posted by Rochelle to preserves * formatted by Deirdre Dee

2. 2

   Pick over the blueberries to remove stems and any soft berries.

3. 3

   Combine the lemon zest, lemon juice, 1 cup sugar, orange juice and blueberries in a 4-quart or larger heavy-bottom pot.

4. 4

   Bring mixture to a boil, stirring occasionally to dissolve the sugar.

5. 5

   Decrease the heat and simmer for 1 or 2 minutes to dissolve the sugar thoroughly.

6. 6

   Taste and add up to 1/4 cup more sugar if the berries are very tart.

7. 7

   Ladle the hot sauce into clean, hot jars, leaving a 1/4-inch headspace, seal and process in a boiling water bath for 10 minutes for long-term storage.

8. 8

   Or ladle the sauce into sterilized jars, cover and refrigerate for up to 3 months.

9. 9

   NOTES: This sauce makes a nice gift in a bountiful breakfast basket or simply paired with a package of pancake mix.

10. 10

    You could suggest serving it over ice cream or on cheesecake.

11. 11

    If fresh blueberries aren�t available, use frozen blueberries.

12. 12

    The recipe can be doubled or halved with good results.

13. 13

    Nutr. Assoc.: 0 0 0 0