Friday, August 22, 2008

Boothbay Blueberry Sauce

This was so incredibly fabulous, it wasn't even funny! The thing I liked most was the mix of spices in it, it almost tasted like Christmas. We had this drizzled over cheesecake but I'm sure this would kick butt on waffles, pancakes and especially over vanilla bean ice cream.

The original recipe makes a ton of sauce, so this is the recipe cut down and a link to the original. I plan to make these at the end of blueberry season, which is pretty much upon us, and giving them away as Christmas gifts.

Boothbay Blueberry Sauce
Courtesy of House & Garden August 1962
Makes close to 2 cups.

1 1/4 teaspoons lemon juice
1 1/4 teaspoons grated orange rind
6 tablespoons fresh orange juice
1 1/4 cups sugar
1 1/2 cups blueberries
3/4 teaspoon cinnamon
a pinch of cloves

Stir the lemon juice, orange rind, orange juice and sugar in a large pot. Bring to a rolling boil. Add berries and bring to a full boil again. Add cinnamon, cloves and boil hard, stirring constantly, for 1 minute. Remove from heat and strain for a smoother sauce or don't strain it for a more rustic look. Cool and use at room temperature. If not using right away refrigerate after cooling.

*If using for waffles or pancakes you can probably just reheat in microwave.

1 comment:

Katie said...

LOVe the idea of serving over waffles! I may have to break out the waffle iron just to try!!

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