Blueberry Sauce, gluten free

blueberry sauce on cheesecake - what could be better?

blueberry sauce on cheesecake – what could be better?

This sauce is awesomely delicious and oh-so-simple to make with your choice of fresh berries. Here, I use the bounty of fresh Oregon blueberries but blackberries, raspberries, marionberries and cherries work well, too. This is great on cheesecake, as pictured above, but is also great on grilled chicken, pork chops, ribs and shrimp! Enjoy.

Makes: about 2 cups sauce
Prep Time: 8 minutes
Total Time: 20 minutes

2 Tablespoons light olive oil or other light, mild flavored oil
2 cups fresh blueberries
1 cup water
1/4 cup packed brown sugar
2 Tablespoons good quality balsamic vinegar
2 Tablespoons fresh lemon juice
2 teaspoons tapioca starch or corn starch

1. Cook Berries: In a medium saucepan over medium-high heat cook berries, water, brown sugar and balsamic vinegar, stirring often, until bubbly and slightly thickened and blueberries begin to burst, about 5 minutes. Remove pan from heat.

2. Thicken Sauce: In a small bowl, stir lemon juice and tapioca together until combined. Add to blueberries and stir well to combine. Sauce will thicken.

3. Cool & Enjoy: Let sauce cool to room temperature before serving or transfer to a container and cover tightly, then refrigerate until ready to serve. Enjoy!

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