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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Blueberry Caramel Sauce

[heart_this] · Sep 1, 2011 · 15 Comments

Blueberry Caramel Sauce

A sticky and sweet caramel sauce infused with the fresh and summery flavour of blueberries.

A few weeks ago when I was making a batch of blueberry syrup I idly thought that the basic ingredients of the syrup were a lot like a caramel sauce with the sugar and water and got me to wondering what a blueberry caramel sauce would be like. I mean if water, sugar and blueberries are good then how cold adding more flavour by caramelizing the sugar first not make things better? Alas, I got distracted by something before I could write the idea down and I promptly forgot about it.
Recently I came across a recipe that called for a blueberry caramel sauce and I knew that I just had to make it! Over the holidays I made a cranberry caramel sauce for the cranberry turtle bars that I made. For the cranberry caramel sauce I just threw the full cranberries into the caramelized sugar and waited for them to burst in the heat and then I left them in the sauce. For the blueberry sauce however I wanted to have a smooth texture so I decided to puree the blueberries before adding them and after letting everything simmer for a while, I strained the large solid bits from the caramel sauce before returning it to the heat to thicken a bit.
The blueberry caramel sauce turned out unbelievably well! After it cooled down it thickened up nicely and it had the most amazing aroma of blueberries. After just one taste I was hooked and found it difficult to not finish it all right then and there! The deep amber caramelized sugar adds a real depth of flavour that makes this sauce truly special. It would certainly be great to serve this straight up over vanilla ice cream or vanilla yogurt but I had something else in mind for it entirely.

Blueberry Caramel Sauce

Blueberry Caramel Sauce

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 1cup

A sticky and sweet caramel sauce infused with the fresh and summery flavour of blueberries.

ingredients
  • 1 cup blueberries (I used wild)
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
directions
  1. Place the blueberries in a food processor and puree them.
  2. Mix the sugar and water in a sauce pan, heat over medium heat and simmer until the sugar has melted and it has turned an deep amber colour, about 8-10 minutes.
  3. Remove from heat and carefully mix in the blueberry puree.
  4. Return to heat, simmer for 5 minutes, strain the solids with a fine mesh sieve, return to heat and simmer until it starts to thicken, about 10 minutes.
  5. Remove from heat, mix in the lemon juice and let cool to room temperature.
Use in:
Blueberry Mascarpone Cheesecake with Amaretti Crust

Similar Recipes:
Blueberry Simple Syrup
Caramel Sauce
Dulce de Leche
Cranberry Turtle Bars
Vanilla Bourbon Caramel Sauce
Blackberry Syrup

Condiment, Dessert, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. nina says

    September 2, 2011 at 12:29 am

    Oh MY! This sounds so delicious. I'm imagining it on a scoop of good vanilla ice cream – simple but tasty I'm sure. Thanks so much for this recipe!

    Reply
  2. Callie Grayson says

    September 2, 2011 at 12:47 am

    you had me a blueberry, then caramel! swoon….. the two together sound divine!! my favorites in one!
    I will need to file this in my must make folder.

    xx
    callie

    Reply
  3. Leah says

    September 2, 2011 at 2:33 am

    love blueberries, they are just coming into season here, i cant wait to make stuff like this soon 🙂

    Reply
  4. Rosa's Yummy Yums says

    September 2, 2011 at 6:14 am

    Oh, that must be delicious over ice cream!

    Cheers,

    Rosa

    Reply
  5. Penny Wolf says

    September 2, 2011 at 6:52 pm

    Oh that is unreal! Thank you as always. I would love to try this on
    some parmesan ice cream, recipe from Hannah Glasse circa 1760.

    http://www.lauraschenone.com/newsletter/archives/07-05_parmesan_ice_cream.html

    YUM

    Reply
  6. Gloria says

    September 2, 2011 at 10:46 pm

    Delicious and nice recipe Kevin! gloria

    Reply
  7. myfudo says

    September 3, 2011 at 10:30 am

    Wow! Great sauce, oozing with a delish glazy caramel.

    Reply
  8. www.you-made-that.com says

    September 3, 2011 at 11:33 pm

    love this, I make this but we call it syrup for pancakes, but caramel sauce sounds much more delectable. Beautiful photos 🙂

    Reply
  9. Lynn says

    September 4, 2011 at 12:32 am

    Wow, Kevin, this looks AMAZING! I made some chocolate-blackberry sauce earlier this summer, adapted from one of my canning books, and I've been gobbling it up over ice cream. I think your blueberry caramel sauce looks like it would likewise get gobbled. Thanks for the inspiration 🙂 Yum.

    Reply
  10. Mark & Terry Rawlinson says

    September 4, 2011 at 1:22 am

    This sounds wonderful!! Do you think it could be processed (canned)in a hot water bath for saving and for gifts?

    Reply
  11. Simona says

    September 4, 2011 at 4:42 pm

    i ha ve just found your blog and already love it .?ve never been in Canada but Now I can pop and see others blogger in their country and learn a lot about their cousine..It look life traveling..see you soon from Italy

    Reply
  12. stampedconcrete says

    September 6, 2011 at 3:43 am

    nice post .. looks so delicious .. yummy ..

    Reply
  13. Kevin says

    September 7, 2011 at 9:02 am

    Mark & Terry Rawlinson: I do not do all that much canning and I am not an expert; but the recipe is fairly similar to that of a jam. I would tend to play it safe and store it in the fridge though.

    Reply
  14. lettyb says

    July 16, 2013 at 6:42 am

    Q. to anyone.
    Lemon juice VS Lime Juice.
    when I use lime juice with blueberries I am convinced that the flavor of the blueberries is stronger and better.
    Is the Lemon juice vital to outcome of the syrups, sauces etc.

    Reply
  15. kevin says

    July 16, 2013 at 1:16 pm

    lettyb: You can easily replace the lemon juice with lime juice in this, and pretty much any recipe, if you prefer the flavour.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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