This delicious blueberry sauce comes straight from the wild blueberry patches of Canada – from the forest farmland of my husband’s grandmother, tested in the B.C. outback, and shared today from Texas!
Grandma’s Blueberry Sauce Recipe
This Blueberry Sauce recipe has a rich history. My husband grew up in central Alberta. His family are beef farmers and have land that hugs the streams and is full of trees, wildlife and blueberry patches! Among other early romantic dates, we would head off into the bush… TO PICK BLUEBERRIES! 😉 Whatever we managed to not eat, we brought home and made into Grandma’s Blueberry Sauce!
Naturally, my husband and I have shared our love for Blueberry Sauce with our children and have taken them picking whenever we can.
We made Grandma’s Blueberry Sauce then while we were camping and had it on pancakes with sour cream! Sublime! Now, wild blueberries aren’t exactly plentiful in Houston but luckily frozen wild blueberries work just fine in this recipe and they’re plentiful at Trader Joe’s!
My husband has become the expert chef at preparing Grandma’s Blueberry Sauce – mostly because he would like to eat it every day! Whenever he has a hankering, he whips up a batch using frozen wild blueberries, water, sugar, lemon juice and cornstarch.
Blueberry Sauce, Blueberry Syrup, Blueberry Coulis?
There is a difference between your blueberry variations! Grandma’s blueberry sauce is runny but not syrup-y. Blueberry syrup is thinner and has more water in the mix. Blueberry coulis is a pureed sauce. A “coulis” is a thick sauce made from pureed and strained fruits or vegetables. No doubt wild blueberries would taste wonderful any way you make them, but I like that this Blueberry Sauce is in the happy middle! It’s thin enough for pancakes, thick enough for ice cream and has the bursting texture of fresh blueberries. I would miss that if I coulis-d it even though I would get to say a fancy word… “coulis.” ;P
Here’s what you need to do: fly to Calgary, Alberta. Rent a pick-up/canoe/camping gear and drive to Jasper for the night (why not) then carry on to Valemont (stop for streudel) before heading out on the nerve-wracking forestry-trunk road to Murtle Lake. Carry your canoe and gear 2km. Paddle. Watch out for bears who are after the same thing as you (but not you, thankfully). Pick wild blueberries. Reverse course. Come home. Make Grandma’s Blueberry Sauce! OR go to your local grocery store, grab some frozen wild blueberries, a couple lemons and make sure you have sugar and cornstarch in the pantry. Oops – don’t forget the ice cream! Then make this recipe and let me know what you think! Better yet, bring some over to share!
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Grandma's Blueberry Sauce
This easy blueberry sauce recipe is made with wild blueberries - fresh or frozen - water, sugar, lemon juice and cornstarch. It will transport you to mountain lakes or your grandma's kitchen with one bite!
- 2 cups fresh or frozen wild blueberries procured one way or another from the Canadian wild
- 1/4 cup white sugar
- 1 lemon juiced (for about 2 tbsp juice, use more if you have to)
- 1/3 cup water
Mix these together in a pot over medium heat and bring to a boil then turn heat to simmer.
- 1 tbsp each cornstarch and water