Warm Blueberry and Vanilla Sauce

23. August, 2009

I absolutely love this sauce. It is so good with everything. I use it on pancakes, waffles, on ice cream, in milk shakes and whatever I think goes well with blueberries. I usually make this sauce out of fresh blueberries in the autumn and then freeze for later use, however you can also use frozen blueberries. Blueberries are packed with antioxidants which is obvious by their dark, blue colour.

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A sauce that is as healthy as it is deep blue

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Warm Blueberry and Vanilla Sauce

Makes 300 millilitres (11 fluid oz) sauce

Ingredients

200 grams (7 oz) blueberries (fresh or frozen)
75 millilitres (2¾ fluid oz) agave nectar
50 millilitres (1¾ fluid oz) apple juice
1 vanilla pod
1 teaspoon lemon juice

Preparation

Place the 200 grams blueberries, 75 millilitres agave nectar, 50 millilitres apple juice and 1 teaspoon lemon juice in a small saucepan.
Bring to a boil and allow to simmer for 5-7 minutes or so.
Slit the pod open along its length, then scrape out the small, sticky seeds using the tip of a small, sharp knife. Scrape directly into the saucepan.
Carefully crush the blueberries with a spoon or a fork and stir well.
Allow to simmer for 5 minutes.
Serve warm with waffles, pancakes, ice cream and more.

Tips

You can also freeze this sauce and re-heat later.
The sauce will also keep in the fridge for more than a week.
You can use maple syrup instead of the agave nectar.
You can use pineapple juice instead of the apple juice.
I like the texture of crushed blueberries in the sauce, however if you prefer you can pour the sauce through a sieve for a smoother texture.