Looking for your new favorite versatile sauce? Skip the usuals and go for this sweet and savory blueberry sauce!
Balsamic Thyme Blueberry Sauce is perfect for adding that special “something” to your beef, pork or chicken. With fresh blueberries, thyme, shallot, and balsamic flavors entertaining, this is lively and sure to be a fast favorite.
What is a Savory Blueberry Sauce?
Contrary to popular belief, not all fruit sauces are sweet like Fresh Raspberry Sauce. The sweet AND savory blueberry sauce is a perfect example. Its flavor is balanced with a little bite from the balsamic vinegar and a sweet, smooth flavor from the brown sugar and undertones of red wine.
Blueberries are the definition of sweet and tart. Since they teeter toe that line, you can easily go both ways allowing you to transform them into savory or sweet dishes and even some that are spicy.
Plentiful in the summer, you can fresh berries, but frozen and thawed blueberries are also acceptable for those winter dinner emergencies.
Why You’ll Love a Blueberry Reduction
As a whole, sauces can liven up any dish and this one is absolutely no exception.
- Versatility – Pairs really well with main meat dishes but also with desserts, cheeses and more.
- Make Ahead – Make a single, double, or triple batch and freeze what you don’t use for up to 6 months!
- Wow Factor – Sauces can be predictable, but this one is anything but that.
- Bonus! – Blueberries are full of good-for-you vitamins and antioxidants.
What You Need to Make Blueberry Sauce
The ingredient list is fairly short and sweet, but provides a well-balanced sauce.
- Unsalted Butter – Adds richness and body to the sauce and allows you to determine the salt level. If using salted butter, omit the additional kosher salt.
- Shallot – A more sophisticated, less intense oniony flavor. Mince it fine so it disappears in the sauce. Sweet onion is another option.
- Red Wine – Choose a wine that you would like to drink with dinner. A cooking wine can also be used, but be mindful these have added salt so you’ll likely need to reduce the additional kosher.
- Blueberries – Cooking this fruit intensifies its flavor and creates a bright and dreamy color.
- Fresh Thyme – Has a floral and grassy flavor; deepens the flavor of ingredients it is added to. Dried thyme can be used, but isn’t as pungent. The general ratio is 1 tablespoon of fresh to 1 teaspoon of dried. Make sure it has enough time to simmer so it softens.
- Light Brown Sugar – Gives this sauce a deep almost savory sweetness. Dark can also be swapped for bigger molasses flavor.
- Balsamic Vinegar – Rich and complex in flavor and great with both sweet and savory dishes. Don’t waste the good, aged balsamics for this dish, it has too many competing flavors to really get the full effect of all it’s wonder. Aim for a cheaper version.
- Kosher Coarse Salt – Brings out the flavor of the other ingredients. Or coarse sea salt, but NOT FINE SALT. If you are using fine salt, reduce the volume by at least half. The grains are smaller and it will be too salty.
- Freshly Ground Black Pepper – Great when added to the sauce if you serving it with savory dishes. This can be omitted if desired.
How to Make a Savory Blueberry Sauce
Making this sauce is easy and can be done ahead of time; up to 5 days in advance, just keep it in the fridge. If making it further in advance, freeze it.
- Melt the butter in a saucepan.
- Saute the shallots. This not only softens them but brings out their natural sweetness.
- Add the remaining ingredients & simmer. The alcohol in the wine will cook off, the blueberries will release their water, and flavors will meld as it reduces and thickens from the sugars, natural and added.
- Remove the thyme and cool. The oils from the fresh sprigs will have imparted their flavors on the sauce. The sauce will thicken a bit as it cools.
- Stir in pepper if using. The heat from the sauce will help to release the oils and flavor from the freshly ground pepper.
How to Serve Blueberry Balsamic Sauce
I know what you are thinking, this seems like a relatively single-use sauce, right? Wrong! The options are pretty incredible.
- Blueberry Sauce for Pork. Pork pairs so well with fruit sauces. Just think about pork chops and apples or pork chops and cherries. Season your pork simply with salt and pepper, cook to your liking, and spoon this rich sauce over top for a slamming good meal.
- Beef. Yep, you read correctly. This batch of savory sauce was actually served over my reserve sear beef tenderloin. You don’t need much to go a long way and just look at this presentation!
- Cheese. Whether you just took a slice of triple cream brie out of the fridge to serve with crackers or you prepared brie en croute, this blueberry sauce is perfect for topping or dipping. You can even use it on goat cheese with a little honey drizzle. I even like it with manchego.
- Desserts. While this is a savory sauce if you omit the black pepper and serve it over your favorite flavor of ice cream, my homemade vanilla pound cake, cheesecake cupcakes, or custard, it will blow you away.
- Blueberry Chicken. Yep, it’s a thing! Just grill up or bake chicken breasts and spoon this lovely sauce over top. No other seasoning needed.
Fresh Blue Blueberries vs. Frozen Blueberries
Are they the same fruit? Absolutely! Do you cook with them the same way? Yes and no.
- Fresh Blueberries – Obviously, the go-to choice if they are in season. Sweet and tart and full of water. These will burst and break down beautifully as the sauce cooks.
- Frozen Blueberries – I like to think of these as summer blueberries frozen in time. Be sure to thaw the out and drain them before using them in the recipe.
How to Store Blueberry Sauce
This sauce is lovely in flavor and appearance, but also because it can be made ahead, stored and frozen. It even makes a great gift!
- Allow the blueberry sauce to cool completely before storing. It should be at room temperature or slightly cooler.
- Choose an airtight container suitable for storing liquids. Glass jars with tight-fitting lids or plastic containers with airtight seals work well. If stored in plastic, it will stain.
- Using a funnel or carefully spooning, pour the blueberry sauce into the container, leaving some space at the top for expansion during freezing or refrigeration.
- Decide on the storage method based on your needs:
- Refrigeration: If you plan to use the blueberry sauce within a week or two, store it in the refrigerator. It will typically stay fresh for around 7-10 days.
- Freezing: For longer-term storage, freezing is a great option. Blueberry sauce can be frozen for several months. To freeze, ensure the container is freezer-safe and leave some headspace to account for expansion during freezing. Place the container in the freezer, and it will stay good for 4-6 months.
Thawing and Using the Sauce:
- Refrigerator thawing: If you froze the blueberry sauce, transfer it from the freezer to the refrigerator and allow it to thaw slowly overnight. Once thawed, use it within a few days.
- Immediate use: If you need the sauce right away, you can thaw it more quickly by placing the container in a bowl of warm water. Make sure the container is watertight to prevent water from seeping in. Stir occasionally as it thaws.
Remember that these storage guidelines are general recommendations. Adjust them based on your specific recipe and any additional instructions provided.
Common Questions about Blueberry Sauce
You sure can! Make a double, even triple batch and freeze it for up to 6 months.
Absolutely! It stays good in the fridge for up to 5 days if stored properly.
Pork, beef, bacon, prosciutto, and duck, are some meats that pair well with blueberry.
Here are more recipes that use blueberries:
EASY Fruit Pizza
Blueberry Lemon Ricotta Pancake Recipe
Classic Blueberry Muffins
Savory Blueberry Sauce
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot , finely minced*
- 3/4 cup red wine
- 1 1/2 cups fresh blueberries
- 2 sprigs fresh thyme
- 2 tablespoons light brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon coarse Kosher salt
- 1/4 teaspoon freshly ground pepper , optional
Instructions
- Heat the butter in a saucepan over medium heat.
- Add the shallots and saute until soft, approximately 3-4 minutes.
- Stir in the red wine, blueberries, thyme, brown sugar, balsamic vinegar and kosher salt. Bring to a low simmer, stirring every so often. Reduce by half, approximately 10-15 minutes. Sauce will be thinner than you'd expect and will start to thicken and become syrupy as it cools.
- Remove the sauce from the heat, fish out the thyme sprigs and set aside to cool.
- Add the freshly ground pepper at this time, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Nutrition
Do you have any recommendations for someone trying to avoid red wine? Any good substitute? Thanks!
Hi Shelan, I haven’t personally tried it, but some folks have used pomegranate juice with good results.
The balsamic and thyme adds such a great savory flavor to this sauce. I enjoy it on everything from ice cream to grilled chicken breast!
Do you think basil would also work in PJs e if the thyme?
Sure would! Let us know how it goes!
Oh my gosh, this looks incredible! I can’t wait to try it with some baked brie!