- 1 1⁄2 cups fresh or frozen blueberries
- 4 tablespoons water, divided
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons heavy cream
- In a blender, mix together blueberries, 2 tablespoons of water, and vinegar until puréed; set aside.
- In a heavy-bottom saucepan set over medium heat, combine sugar and 2 tablespoons of water; cook, without stirring, for 8 to 10 minutes or until uniformly golden brown, swirling pan gently if browning unevenly.
- Remove from heat. Carefully whisk in blueberry purée, holding at arm’s length to avoid splatters. Return saucepan to stovetop; return to boil. Cook over medium heat for 10 to 15 minutes or until thickened and syrupy. Stir in cream; strain into a heatproof jar. Let cool completely.
- Refridgerate for up to 2 weeks.
- Nutritional analysis used fresh blueberries.
About This Recipe
When it’s time to treat yourself, don’t hold back – pour on the Blueberry Caramel Sauce. From ice cream and cheesecake to iced coffee and pancakes, this fruity take on caramel adds a delicious, decadent flair. It also makes a yummy dip for sweet and salty favorites like apples, gingerbread and pretzels. For a seasonal twist, just mix in cinnamon and cloves for an equally tempting Spiced Blueberry Caramel Sauce.