Recipe: Savory Blueberry Sauce

I had fresh blueberries, but wasn’t sure what to do with them.

I decided I wanted savory. I looked online for recipes, and I wasn’t sold on any one recipe, but saw lots of good individual components.

So, I set to the time-honored tradition of “Making Shit Up.”

The result? This.

Savory Blueberry Sauce


  • 1 carton fresh blueberries (2-3 cups)
  • 1/2 cup red wine vinegar
  • 1/3 cup honey (I used orange blossom, locally produced)
  • 1/2 cup of berry jam (I used blueberry jam, also locally produced, but I think you could use any kind of berry)
  • 2 cloves garlic (minced)
  • 3 Tbsp aged balsamic vinegar
  • 3 Tbsp butter
  • 2 Tbsp dijon mustard
  • 1 Tbsp olive oil
  • pinch of salt
  • pinch of rosemary
  • pinch of sage
  • pinch of thyme
  • pinch of cayenne pepper
  • pinch of salt


Soften the garlic in the oil (small to medium saucepan). Not long. 30 secs, minute, whatever. Don’t burn it.

Put all the kids in the pool; everything but the butter. Oh, on medium-high heat.

Let it boil.

Cut up the butter into cubes, stir it around. Melt that shit down.

Then, set to simmer. Let it reduce for 20-30 minutes. Stir often enough, don’t let it get goopy on the bottom.

The blueberries will macerate in the liquid. It’ll break down really nice, and it’ll get a really sweet, but slightly salty thing going on.

I poured it over chicken, but really, it’ll go over whatever you want. Frankly, I think it’d be better over pork chops. On the side, we had pesto quinoa, and the pesto was good, but particularly salty (a danger with Parmesan cheese, I may have used too much?). I made the pesto tonight with almonds (I’ve made it with pine nuts, walnuts, macadamia nut-cashew, and now, almonds). The best is macadamia-nut and cashew, together in the mix. Yum. Yeah.

Next time, I might throw some shallots into the mix, but I used my last one yesterday.

For the most part, this sucker counts as one of my “fresh table” experiments. Honey, local. Blueberries and the jelly, local. Olive oil, locally produced (though the olives obviously aren’t; they’re Spanish). Butter, local. Garlic, no, other spices, no, vinegars, no. Everything else counts, which is a pretty good sitch-ee-ay-shun.

(Oh, real quick: head on over to Jet Pack. New stuff there from Wood and Will you’ll wanna check out.)


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