My daughter loves blueberries and we always get a huge container from Costco. There are days however that she forgets to eat it. This means I have a large volume of blueberries that needs to be worked with before it goes bad. My freezer already has frozen blueberries, so I didn’t want to freeze more. There was also too much to use in blueberry muffins. I decided the best way to handle it would be to make a blueberry sauce. The sauce can be used on toasts, pancakes, waffles or to make a special fizzy blueberry drink. (Recipe will be coming soon!). This sauce is so easy to make and requires ingredients that most of us have in the house already. I usually use raw honey but please feel free to switch out to agave if you are vegan. 🙂 Enjoy friends!
- 5 cups of Fresh Blueberries
- 1/4 cup Raw Honey (Agave for Vegan Option)
- 1 Tbs of Lemon Juice
- 1 Tsp of Fresh Lemon Zest
- 2 Tbs Water
- Put all the ingredients in a nonstick pot.
- Cook for 30min over med-low heat, it should be a light simmer.
- Please make sure you keep on stirring the blueberry mixture to keep it from burning.
- The blueberries should breakdown and give you a thick sauce.
- After the sauce cooked down, I got 4 cups of sauce from this recipe.
This recipe makes 5 servings, each serving is approximately 3/4cup.
Clean Eating Gluten Free Foodie