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.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Step 1
In a small saucepan, bring the chicken stock to a boil. Reduce the heat to medium and add the onion, apple, and thyme. Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple, until the stock is reduced by half.
Step 2
With a slotted spoon, remove the onion, apple, and thyme from the stock and discard. Add the blueberries and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, or until the liquid is reduced to 3/4 cup.
Step 3
Remove the pan from the heat. Add the lemon juice, salt, and pepper and stir. Add the butter and whisk the sauce until the butter is completely melted, about 1 minute. Serve hot.
Make Ahead
Step 4
The sauce will keep for 7 days in the refrigerator and can be gently reheated over low heat before serving.
