Up Those Antioxidants With Blueberry Sauce

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is from a column written by the American Institute for Cancer Research published in the Daily Oklahoman. It sounds like a great use for frozen blueberries, and a way to get all of those healthy anti-oxidants!

Directions

  1. Defrost the berries.
  2. Put them in a deep pan and add the lemon juice.
  3. Cook over medium heat until the berries are really juicy, about 5 minutes.
  4. Add the lemon zest.
  5. Turn up the heat to medium-high and boil until the berries are soft, about 5 minutes.
  6. Add the sugar and bring to a boul over medium-high heat.
  7. Pout it into a heat-proof container and cool it to room temp.
  8. It should thicken as it cools.
  9. Remove the lemon zest.
  10. Cover it and refrigerate it.
  11. It can keep for up to a week in the fridge.
Most Helpful

5 5

This sauce is fantastic! I used Splenda so that that I could use it for Weight Watchers' Core plan. I plan to try it with some cheesecake pudding. I halved the recipe, thinking it would be too much for just me, but I definitely could have made the full amount! Thanks for the recipe! Made for Healthy Choices ABC.

5 5

Excellent flavor and so easy to fix. I skipped step #1 and had my sauce done in 5 minutes. Used splenda for the sweetner and 1 teaspoon of cornstarch to thicken up a bit. If you use the cornstarch be sure and add with all the ingredients and stir to dissolve before heating. I used this on top of #248423 Healthy Protein Cheese Cake. This was a match made in heaven for my diet. Thanks ladypit.

5 5

Easy peasy, and yummy. I used fresh local blueberries but I think I added a bit too much freshly squeezed organic lemon juice and ours wasn't as sweet as it was meant to be but it was still good. I served this at room temperature overtop of a recipe I intend to post for a lightly chilled lebneh (an Middle Eastern cream cheese) cheese cake which I added close to serving time. It was excellent. I used organic lemon zest and organic cane sugar. I may make this again to go over some vanilla ice cream!