You may also like
Ingredients
- 12 ounces fresh blueberries (about 1 3/4 cups)
- 1/4 cup sugar
- 1/8 teaspoon minced fresh rosemary leaf, plus additional if needed
- kosher salt (pinch)
Method
- Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
- Serve immediately or let it cool and store it in the fridge for several days.
