Pacific Northwesterners love their blueberries. From July to September, cartons of fresh blueberries fill the grocery stores and farmer’s markets. The most prized is the wild Mt. Rainier blueberry, which grows in the foothills of the Cascade Mountains in Washington State, but farms all over Oregon and Washington grow the bright blue fruit. Use fresh blueberries to make the sauce only if they’re in season; otherwise, use frozen wild blueberries. The sweetness of the blueberries is a stark contrast to savory flavors, and when drizzled over meat or fish, the sauce takes on another level of richness.

　　

Ingredients

makes 1 1/2 cups

　　2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　1/4 medium yellow onion

　　1/4 sweet apple, such as Fuji

　　3 to 4 sprigs fresh thyme

　　2 cups fresh or frozen blueberries

　　1 1/2 teaspoons freshly squeezed lemon juice

　　1/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　3 tablespoons unsalted butter, cut into 1/2-inch pieces

　　

Step 1

In a small saucepan, bring the chicken stock to a boil. Reduce the heat to medium and add the onion, apple, and thyme. Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple, until the stock is reduced by half.

　　

Step 2

With a slotted spoon, remove the onion, apple, and thyme from the stock and discard. Add the blueberries and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, or until the liquid is reduced to 3/4 cup.

　　

Step 3

Remove the pan from the heat. Add the lemon juice, salt, and pepper and stir. Add the butter and whisk the sauce until the butter is completely melted, about 1 minute. Serve hot.

　　

Make Ahead

Step 4

The sauce will keep for 7 days in the refrigerator and can be gently reheated over low heat before serving.

　　Pure Flavor