This 4-ingredient Blueberry Lemon Thyme Sauce is perfect for everything from roasted turkey breast to cheesecake.
- 2 cups fresh blueberries
- zest of 1 lemon
- juice of 1 lemon
- 1/2 cup sugar
- 3-4 large sprigs thyme
- 2 Tbsp. butter, optional
Combine: Combine blueberries, lemon zest, lemon juice, sugar and thyme in a medium skillet over medium/high heat.
Boil: Stir frequently. The blueberries will start to breakdown and release moisture. Bring the mixture to a boil and then reduce the heat to a simmer (medium/low to medium heat).
Simmer: While stirring, simmer for 3-5 minutes or until the sauce has thickened. See Note 1.
Finish & Cool: Turn off the heat and stir in butter (optional ingredient) until well combined. Remove the sprigs of thyme and discard. Cool the sauce to room temperature. Serve immediately or refrigerate in a sealed container until needed. Garnish with fresh thyme of desired.
Note 1 - The sauce is done cooking when you can coat the back of a wooden spoon with the sauce and draw a line with your finger down the back of the spoon (see Expert Tips section or :23 of video for a visual).
Note 2 - If you prefer a smoother consistency, wait until the sauce has cooled slightly to avoid burning yourself. Then push the blueberry sauce through a mesh strainer with a spatula or wood spoon.
Serving: 2Tbsp. | Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Cholesterol: 5mg | Sodium: 18mg | Fiber: 1g | Sugar: 11g
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