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
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
- Place the blueberries in a food processor and puree them.
- 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.
- Remove from heat and carefully mix in the blueberry puree.
- 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.
- Remove from heat, mix in the lemon juice and let cool to room temperature.
nina says
September 2, 2011 at 12:29 amOh 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!
Callie Grayson says
September 2, 2011 at 12:47 amyou 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
Leah says
September 2, 2011 at 2:33 amlove blueberries, they are just coming into season here, i cant wait to make stuff like this soon 🙂
Rosa's Yummy Yums says
September 2, 2011 at 6:14 amOh, that must be delicious over ice cream!
Cheers,
Rosa
Penny Wolf says
September 2, 2011 at 6:52 pmOh 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
Gloria says
September 2, 2011 at 10:46 pmDelicious and nice recipe Kevin! gloria
myfudo says
September 3, 2011 at 10:30 amWow! Great sauce, oozing with a delish glazy caramel.
www.you-made-that.com says
September 3, 2011 at 11:33 pmlove this, I make this but we call it syrup for pancakes, but caramel sauce sounds much more delectable. Beautiful photos 🙂
Lynn says
September 4, 2011 at 12:32 amWow, 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.
Mark & Terry Rawlinson says
September 4, 2011 at 1:22 amThis sounds wonderful!! Do you think it could be processed (canned)in a hot water bath for saving and for gifts?
Simona says
September 4, 2011 at 4:42 pmi 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
stampedconcrete says
September 6, 2011 at 3:43 amnice post .. looks so delicious .. yummy ..
Kevin says
September 7, 2011 at 9:02 amMark & 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.
lettyb says
July 16, 2013 at 6:42 amQ. 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.
kevin says
July 16, 2013 at 1:16 pmlettyb: You can easily replace the lemon juice with lime juice in this, and pretty much any recipe, if you prefer the flavour.