Prep 15 mins
Cook 20 mins
Not sure where this recipe came from, but I finally tried it the other day. We used it on top of chicken with risotto on the side, but it would also work great on pork or tuna as well. It is simple to make and is something different from the average sauce. You can use fresh or frozen blueberries for this recipe.
- 2 cups blueberries
- 1⁄4 cup balsamic vinegar
- 3 tablespoons sugar
- 3 tablespoons ketchup
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- Place all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer 15 minutes or until slightly thick.
- Remove from heat, cool.
- Place blueberry mixture in a blender; process until smooth.
I found this recipe in the Cooking Light archives. As I have friends who are blueberry growers, I am always trying different recipes so that I could pass it on to them. It had got alot of positive feedback so I thought I would try it. The sauce started off with lots of potential....but after trying it on chicken, we couldn't get past the blue color. Sorry, but we'll pass on this one!