Blueberries: they’re healthy, tasty, and versatile, much like this Blueberry Raspberry Sauce! This sauce is good on all of the things: chicken, pork, waffles, ice cream, etc., etc., etc.
*This post has been sponsored by BC Blueberries, which is cool ’cause we love to eat and support local growers!
Whoa!!! Blueberries are already in season! I think blueberries are one of the coolest fruits because they look cool, taste amazing, are so versatile, and freeze so well (and are great even eaten frozen) which means you can enjoy them year-round. And their color! Because I don’t have kids, I don’t have to worry about little blue hand prints all over everything, so it’s easy to really enjoy the color, hahaha. Aren’t blueberry smoothies and cocktails gorgeous? We’re actually working on a blueberry vodka right now.
Well, I missed out on a cool event with a bunch of Vancouver-based food bloggers and BC Blueberries last weekend: blueberry picking! There’s something about getting out in the plants and soil, and connecting with the source of our food that nourishes the soul, don’t you think? There are a lot of “U-Pick” fruit places where I live, yet I haven’t picked them myself in years. If you hit one up this summer, please tag us and BC Blueberries (@theprimaldesire and @bcblueberries) so we can enjoy too!
I think there are 3 images that pop into my head when I think of blueberries: all the frozen blueberries in my freezer, blueberry smoothies, and blueberry waffles/pancakes (check our my personal favorite pancakes). You should check out this Instagram account for more great blueberry images: www.instagram.com/bcblueberries
The BC Blueberries Council emphasizes on their website all the health benefits of blueberries, “nature’s candy”, being crammed full of antioxidants, which have been associated with preventing and helping diabetes, heart disease, strokes, Alzheimer’s and Parkinson’s diseases. You see? Eating real food is good for you (and fun for your mouth).
Blueberry Raspberry Sauce for chicken, pork, ice cream, waffles, pancakes, baked brie and crackers, licking off your kid’s hand and the walls – however you choose to use it, and no matter what time of year, just enjoy it and make it your own!
- 1 cup blueberries (fresh or frozen)
- ¼ cup raspberries (fresh or frozen)
- 1-2 tsp lemon juice
- salt to taste (very little, like half a pinch)
- maple syrup or honey to taste
- Combine all ingredients with ½ cup water into saucepan over medium to medium-high heat and cover. Let berries soften and gently for 10 min stirring periodically. Add more water if sauce gets too thick at any point (don't worry we can always boil off the extra at the end).
- Try to mash as many of the berries as you can to release their juices.
- Remove from heat and mix well. At this point I used a potato masher to crush and mix the berries.
- If the sauce is too thin and runny, return to heat until desired thickness. And be sure to scrape the thick stuff off of the sides of the pot: that's all concentrated flavor that you don't want to lose!
- Taste and adjust flavors: This sauce should really highlight the flavor of the berries themselves: naturally sweet with a touch of sour. If you have a sweet tooth, you put in too much salt, or your berries are too tart, add some maple syrup or honey as needed.