Prep 5 mins
Cook 20 mins
Not too sweet, nice slightly resinous flavor from the rosemary. A little lemon zest or even a bit of chile pepper would be a good addition. From"Herbivoracious", by Michael Natkin, who recommends this sauce for blintzes or vanilla ice cream. Also good on cornmeal pancakes. If you like a fruity sauce with duck, a little of this would be nice. Fresh rosemary is a must, dried leaves would be too intense.
- 12 ounces fresh blueberries (about 1 3/4 cups)
- 1⁄4 cup sugar
- 1⁄8 teaspoon minced fresh rosemary leaf, plus additional if needed
- kosher salt (pinch)
- Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
- Serve immediately or let it cool and store it in the fridge for several days.