Blueberry Sauce

Name: Blueberry Sauce
Yield: makes 1 1/2 cups
Ingredients: 2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1/4 medium yellow onion; 1/4 sweet apple, such as Fuji; 3 to 4 sprigs fresh thyme; 2 cups fresh or frozen blueberries; 1 1/2 teaspoons freshly squeezed lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons unsalted butter, cut into 1/2-inch pieces

December 22, 2011

Pacific Northwesterners love their blueberries. From July to September, cartons of fresh blueberries fill the grocery stores and farmer’s markets. The most prized is the wild Mt. Rainier blueberry, which grows in the foothills of the Cascade Mountains in Washington State, but farms all over Oregon and Washington grow the bright blue fruit. Use fresh blueberries to make the sauce only if they’re in season; otherwise, use frozen wild blueberries. The sweetness of the blueberries is a stark contrast to savory flavors, and when drizzled over meat or fish, the sauce takes on another level of richness.

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