Blueberry-Ginger Sauce
POSTED: 5:18 am CDT June 7,
2006
UPDATED: 5:04 am CDT August 1,
2008
Makes 6 servingsThis luscious sauce takes just minutes to prepare, so make it now in preparation for the upcoming Fourth of July weekend. Serve the blue sauce over vanilla ice cream and garnish the servings with more fresh blueberries.
2/3 cup water
½ cup sugar
2 teaspoons minced fresh ginger
4 cups blueberries (see Tip)
Stir together the water, sugar, and ginger in small saucepan over high heat. Bring to a boil. Add 2 cups of the berries and stir constantly until the berries begin to burst, about 2 to 3 minutes. Remove from the heat and stir in the remaining berries. 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
2/3 cup water
½ cup sugar
2 teaspoons minced fresh ginger
4 cups blueberries (see Tip)
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Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
