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Wild Blueberry Sauce with Sweetfern
Yield: 1 pint jar
Sweetfern, Wild blueberries
unsweetened blueberry juice
of kosher salt
A few scrapes of fresh orange zest
Fresh lemon zest
a few scrapes, to taste (optional)
dried or fresh sweet fern nutlets
bruised or crushed to release their aroma
Wrap the sweet fern tightly in cheesecloth and tie closed.
Mix the cornstarch with half of the juice or water to form a slurry and reserve.
Bring the blueberries, remaining juice or water, maple and sweet fern packet to a simmer, then add the cornstarch, cook another minute or two until thickened, then cool and reserve.
Pulse the mixture with a handblender once or twice to break the wild blueberries up a bit, then stir in the lemon juice, and zests before serving or refrigerating.
You'll notice I use blueberry juice here. It makes a great sauce, but is optional.
Copyright: Chef Alan Bergo
Forager | Chef
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