I mentioned in a recent post my new Thug Kitchen cookbooks. One of the first recipes I tried from these books was their blueberry sauce. It’s delicious and really, really easy! Here’s my rough translation of their recipe. The one drawback of the Thug Kitchen cookbooks for those of us on this side of the Atlantic is that all the recipes are given in American volume measures (cups, etc.). Having used the Interwebs as my recipe book for nearly 20 years now (where does the time go?!), I’m pretty used to switching between metric, imperial and volume. However, my preference is metric, so this is a metric (ish) recipe. This is not an exact conversion of the Thug Kitchen original but one that I have found works very nicely.
- 300 g frozen blueberries
- 2.5 tablespoons jam sugar (any sugar should work fine here. I just happen to have jam sugar and this is a good use for it)
- 3 long strips of lemon zest – use a good potato peeler – I love my Oxo peeler!
- Juice of 1 lemon
- 1.5 teaspoons of vanilla extract
- Put everything into a small saucepan, stir it to mix and heat to near-boiling on a medium heat. Turn the heat down to a simmer and stir every now and then. As the blueberries defrost and cook they’ll yield quite a lot of liquid. That’s fine. Smoosh (technical term!) about half of the blueberries against the side of the pot with the back of the spoon. Simmer for about 10 minutes. Take off the heat and cool a little. You’ve sauced your blueberries!
A couple of tablespoons of this is lovely stirred into natural yogurt (Greek yogurt if you’re feeling decadent). My current favourite way to use this though, is as a topping for ridiculously easy banana oat pancakes … recipe to follow soon, stay tooned folks!