Combine all the ingredients in a 2-qt. heavy-based
saucepan. Stir over medium-low heat until the sugar
dissolves and the berries release their juice.
Bring to a simmer and cook until most of the berries
have burst and the mixture has the consistency of a
runny sauce (it thickens somewhat as it cools), 7 or
8 minutes.
Transfer to a clean container, press a piece of
plastic wrap onto the surface, and poke a few holes
in the plastic to let steam escape. Let cool to
lukewarm and then refrigerate. Serve cool, warm, or
at room temperature.
Originally Submitted
2/6/2011
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