Multipurpose Blueberry Sauce

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Mix the cornflour with a little extra wine. Heat the jam with the wine and cinnamon until it boils. Stir in the blueberries, then as soon as the sauce boils again, stir in the cornflour mixed with wine, and cook until thickened.

If you want a sharper sauce to accompany meat, stir in 2 tsp smooth or grainy mustard and/or 1 – 2 tsp wine vinegar.


Serving People:
  • any red jam: 2 rounded dsp
  • red or white table wine: 0.25 cup
  • cinnamon: 0.5 tsp
  • fresh or frozen blueberries: 1.5 cup
  • Punnet 1
  • cornflour: 2 tsp
  • mustard (optional - for meat sauce): 2 tsp
  • wine vinegar (optional - for meat sauce): 2 tsp

Nutrition /per serving

  • Calories 84
  • Fat 0.5g
  • Protein 1g
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