Saturday, May 30, 2009

Perfect Blueberry Sauce

After much research and taste-testing, I managed to concoct what I believe to be the perfect blueberry sauce. Like any basic fruit sauce, you begin with a base of equal parts sugar and water. To that I toss in a generous helping of fresh blueberries and let the magic begin. I add pure vanilla extract in combination with lemon juice and lemon rind, which gives the sauce a sweet, slightly tart bite. I use both the lemon juice and lemon rind to develop a more complex lemon flavor. The oil from the rind renders a concentrated flavor, while the juice is much milder in comparison. Both of these ingredients are fabulous flavor boosters and you can use the zest virtually anywhere you use the juice. Plus, you don't even need to break out your zester, just toss it in the pot and let it go. I learned this trick courtesy of the fabulous Ina Garten. Now who says television can't be educational? But I digress--back to the sauce. The final ingredient that takes this sauce from good to great is ground nutmeg. If you can get your hands on freshly grated nutmeg, it will be all the more delicious. All you need is a pinch, but it rounds out the flavor perfectly. The end result is a beautifully rich, deep purple sauce, loaded with antioxidents--albeit slightly hidden ones.
Perfect Blueberry Sauce

1 cup of water

1 cup of sugar

1.5 cups of fresh blueberries

1/2 tsp pure vanilla extract

1 whole lemon rind

2 tbsp lemon juice

1/8 tsp ground nutmeg

Combine all ingredients in a medium saucepan and bring to a boil. Simmer for 15 minutes or until the sauce thickens. Remove from heat and cool to room temperature. Pour blueberry sauce into a fine-mesh sieve and press on the blueberries to extract all the juices. Discard the solids. Cover and store in the refrigerator.

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