Fresh Blueberry Lime Sauce

This heavenly, deep violet sauce lends itself to endless flavor variations, three of which are included here.

Blueberry season will soon be in full swing in the Northwest. When the silvery purple jewels hit Portland Farmers Market, I will nibble my way around until I find a local grower whose berries are just right: full and multidimensional in flavor with good acidity to balance their sweetness. As I’ve learned in seasons past, it pays to taste the different varieties.

Then I’ll rush them home and made this sauce, which I use as either a key ingredient or accompaniment to several blueberry desserts I’ve developed over the years in the OtherWorldly Kitchen. Desserts such as Blueberry, Lime & Rose Petal Cheesecake, Blueberry Lemon Verbena Spritzer with Candied Ginger Ice Cream, and Blueberry Lavender Limeade.

Additionally, this sauce is divine over ice cream (especially Candied Ginger Ice Cream), on pancakes (especially MauiJim’s Cottage Cheese Pancakes), with soufflé (especially Fresh Lime Soufflé), and as an accompaniment to a simple teacake (especially Heavenly Almond Yogurt Cake).

You may also want to serve it with a blueberry version of Rhubarb Cornmeal Upside-Down Cake. For the Rhubarb Topping, simply swap rhubarb for an equal amount of blueberries, skip the anise, and instead add finely grated zest of 1 large lime and ½ teaspoon rose petal extract. Serve the cakes accompanied with this sauce. OMG!

Or perhaps try as an accompaniment to a blueberry version of Balaton Cherry & Lime Crisp with Toasted Almond Streusel. In this case, you simply need to swap pie cherries for blueberries. Everything else remains the same. Again, OMG!

If you missed my Fresh Blueberry Primer, by all means check it out. The section on Great Partners is especially useful for developing new and exciting flavor combinations with blueberries in the starring role. I can’t wait to try them all myself.

Blueberry Lime Sauce

This heavenly, deep violet sauce lends itself to endless flavor variations. I include a few of my favorites after the basic recipe.

2 pounds fresh blueberries (about 6½ cups)
1 cup cold water
½ cup sugar
finely grated zest of 2 large limes
½ cup fresh lime juice
¼ teaspoon lime oil (or ½ teaspoon lime extract)

1. In a large saucepan, add the blueberries, water, sugar, lime zest, and lime juice.
   
2. Bring to a simmer and simmer slowly for about 10 minutes, until most of the berries have released their juice.
   
3. Remove from the heat, cool somewhat, and put through a food mill.
   
4. Strain the sauce though a fine, triple-mesh chinoise set over a deep bowl or pitcher, pushing against the solids periodically to speed the draining process.
   
5. Pour the strained sauce into a covered container, stir in the lime oil, and store in the refrigerator until needed.
   

Makes about 4 cups sauce.

Blueberry, Lime, & Rose Petal Sauce

• At step 5, add ½ teaspoon rose petal extract (or 2 drops of rose petal oil).
  

Blueberry, Lime & Lavender Sauce

• At step 1, add 1 teaspoon culinary grade, dried lavender blossoms.
  
• At step 5, taste, and if desired, add ½ teaspoon lavender extract.
  

Blueberry Lemon-Ginger Sauce

• Substitute lemon zest, juice, and oil or lime zest, juice, and oil.
  
• At step 1, add 2 tablespoons chopped fresh ginger.
  

Copyright 2009 Susan S. Bradley. All rights reserved.