Blueberry Caramel Sauce

Blueberry Caramel Sauce

When it’s time to treat yourself, don’t hold back – pour on the Blueberry Caramel Sauce. From ice cream and cheesecake to iced coffee and pancakes, this fruity take on caramel adds a delicious, decadent flair. It also makes a yummy dip for sweet and salty favorites like apples, gingerbread and pretzels. For a seasonal twist, just mix in cinnamon and cloves for an equally tempting Spiced Blueberry Caramel Sauce.

Ingredients

Ingredients

  • 1 1/2 cups fresh or frozen blueberries
  • 4 tablespoons water, divided
  • 1 tablespoon apple cider vinegar
  • 1 cup granulated sugar
  • 2 tablespoons heavy cream

Preparation

Instructions

  1. In a blender, mix together blueberries, 2 tablespoons of water, and vinegar until puréed; set aside.
  2. In a heavy-bottom saucepan set over medium heat, combine sugar and 2 tablespoons of water; cook, without stirring, for 8 to 10 minutes or until uniformly golden brown, swirling pan gently if browning unevenly.
  3. Remove from heat. Carefully whisk in blueberry purée, holding at arm’s length to avoid splatters. Return saucepan to stovetop; return to boil. Cook over medium heat for 10 to 15 minutes or until thickened and syrupy. Stir in cream; strain into a heatproof jar. Let cool completely.

Variations

  • Add a teaspoon of cinnamon and cloves for Spiced Blueberry Caramel Sauce.

Notes

  • Refridgerate for up to 2 weeks.
  • Nutritional analysis used fresh blueberries.

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