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.
Servings: makes 1 cup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Printable Recipe
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.
Use in:
Blueberry Mascarpone Cheesecake with Amaretti Crust
Similar Recipes:
Blueberry Simple Syrup
Caramel Sauce
Dulce de Leche
Cranberry Turtle Bars
