Quick Maple-Blueberry Sauce
The Washington Post, November 21, 2004
- Course: Condiment
- Features: Holiday (Thanksgiving)
Summary:
To be used as a dipping sauce with Eggnog Bread Pudding Bites.
Makes about 1 cup
Ingredients:
- 1/2 cup maple syrup
- 2 tablespoons water
- 1/2 pint blueberries
Directions:
In a saute pan, bring the maple syrup and water to a boil. Add the blueberries and cook just until they start to burst, about 6 to 8 minutes. Remove from the heat; set aside to cool for at least 10 minutes.
Pour the blueberry mixture into a blender and process or just use the back of a fork to mash it. Strain the sauce, if desired, to make it smooth. Serve at room temperature.
Recipe Source:
Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," also co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).
Tested by The Washington Post for The Washington Post.
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E-mail the Food Section with recipe questions.
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