This twilight-blue sweet-tart sauce will keep in the refrigerator for up to a week. Made in a food processor, it’s thicker than when made in the blender.

　　

Ingredients

yields 2 cups

　　1 pound frozen or fresh blueberries (about 3 cups)

　　1/3 cup sugar

　　Pinch of salt

　　2 teaspoons lemon juice

　　

Step 1

In a saucepan on medium heat, bring the blueberries, sugar, salt, and a tablespoon of water to a simmer, stirring often, until the mixture is juicy. Cook for a few minutes, until the blueberries are soft.

　　

Step 2

In a blender or food processor, whirl the blueberries with the lemon juice until smooth. Add additional sugar to taste. Add more water if you want a thinner sauce.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.