The City Magazine Since 1975

Blueberry Sauce

(Yields 2 pints)
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  • 7 oz. sugar
  • 2 tsp. pectin
  • 1 lb. 6 oz. blueberries
  • 2½ tsp. lemon juice

In a bowl, combine sugar and pectin, and stir until well blended. Place blueberries in a thick-bottomed pot. Stir in sugar-pectin mixture, and add lemon juice. Cook over high heat for 35 minutes, stirring every couple of minutes. Sauce should reach a medium-thick consistency. Note: Sauce can be prepared in advance to be used in the champagne cocktail or blueberry-port reduction.