Now that September is here and all the kids are back in school, I’m starting to notice a shocking amount of fall items popping up all over the place. You know what I’m talking about: pumpkin spice lattes, autumn-inspired wreaths, and Halloween costumes on every store shelf. Although autumn is my favorite time of year, it’s hard for me to think about fall when we’re still experiencing 100° temperatures here in Texas. Now, with that being said, I’m fully aware that many parts of the world (like my drizzly home state of Washington) are already feeling the change in seasons, so I’m willing to strike a compromise, ya’ll. But, instead of going full bore with the cinnamon & nutmeg and carving out a big, fat, orange pumpkin, I’ve decided to take a summer fruit (blueberries) and combine it with subtle, warming flavors like cloves, coriander, and port wine to create a sauce that you can serve hot or cold – making it perfect for any climate!
Blueberry Port Wine Sauce
- 1 pint of blueberries
- ¼ cup port wine (I used a tawny port, but a ruby port would work, too)
- ¼ cup water
- 1-2 Tbsp sugar (depending on how tart/sweet you want it)
- ¼ tsp ground cloves
- ¼ tsp ground coriander
- a scant (just a scant) pinch of salt
Add all ingredients to a heavy sauce pan and place over high heat.
Bring to a boil, then immediately reduce to a simmer. Simmer for 40 minutes, stirring occasionally, until the sauce thickens.
Remove from heat and spoon sauce over chicken paillards, sliced pork roast, or cedar plank salmon.
Or if you’re feeling extra fancy, spoon sauce (hot or cold) over vanilla ice cream.
Blueberry Port Wine Sauce should be covered and can be stored in the refrigerator for up to 5 days.
4 thoughts on “Blueberry Port Wine Sauce”
That looks delicious. I love blueberries but never tried in a sauce like this, like how it can be used with sweet and savoury stuff, must try this, thanks!
I poured it over salmon one night, then vanilla ice cream the next, and honestly, I couldn’t tell you which I enjoyed more – they were both so good!
I’m always looking for ideas to make boneless, skinless chicken breasts more interesting and this sauce sounds delicious.
It’s great on chicken, in fact, it was the first thing served it with!