This post with a recipe for easy blueberry caramel sauce arrives you a little later than usually and I haven’t been very active on twitter, facebook or instagram either. I had been occupied. Kind of. Actually, I haven’t puzzled out a very nifty excuse, so let’s be real and tell the truth, I had been soaked into a book.
I am a slow reader with a strong believe in missing out the little details and the selection of words, that are so important for building my own picture with my inner eye. If I would just swallow words and finish a book in the shortest possible time, I would have the feeling to skip a big part. I started reading this book immediately after I found it. I was unpacking the one of the last moving boxes (I still have two boxes sitting there, but not enough shelving space). I had forgotten about this book, which is very unusual for me. It surely was a present some years ago because someone took the effort to cover the printed price with a sticker. I ignored the chaos in my office, made myself a coffee and that was the last time I was heard of for days. My phone run out of battery unnoticed in my bag, I haven’t checked my emails not to mention answered any of them. I am a little scared to recharge my cell’s battery, there will be a ring concert caused by notifications. Two days ago I noticed a little neck pain and realized it comes from turning my head in an awkward way, my glasses had been very dirty from dog kisses and finger smudges and it was the only way that I could see anything at all. But this information didn’t reach my brain because I was busy reading.
My book is a detective story, love those thrilling and nail-biting books. The most exciting thing about it is that although everyone else thinks that the victim died years ago, she is still alive. The detective is running against the clock because he is the only one to be able to save her and he isn’t even aware of that. I still have 50 more pages to read and have no clue if she will be uncaged and be able to see her loved ones again.
This easy blueberry caramel sauce is a frequently guest, it took me a while to refine the best technique and ingredients but now I am glad to be able to share it with you. The good thing about recipe testing, there had been always a version of this easy blueberry caramel sauce in my fridge. All I needed is an eatable vessel. As this book keeps sticking to one of my hands, I try to conquer everything I do with the other hand (and one eye). And it works, somehow. And who knew, making pancakes, waffles or rice pudding is not that hard with one hand. It can be a flavor booster for simple vanilla ice cream or plain yogurt. I love it especially with herbs, blueberries and rosemary are such a great combination. Dip, smear, stir, drizzle or swirl as much as you like.
- 200 g / 1 cup granulated sugar
- 125 ml / ½ cup water
- 55 g / ½ stick unsalted butter, cut in chunks
- 300 g / 10 ½ oz. blueberries
- ½ tsp. fine sea salt
- You’ll need a pan with a heavy bottom, big enough to prevent everything from boiling over.
- Over medium-high heat dissolve sugar in water and cooked until it's a deep amber color. This takes a while but keep an eye on it, it turns from caramel to burned sugar in a whim. The whole time stay alert and don’t try to taste it, sugar gets extremely hot. Caramel will crystallize if you stir, hands off your spoon
- Caramel keeps cooking after you remove the pan from the oven. Turns off the heat if it already looks like nearly done or have an ice bath ready to cool it fast.
- Add the butter to the caramel, it will bubble up! Add the blueberries and the salt and keep cooking over medium heat for at least 5 minutes. The longer you cook the thicker it will get. If you are looking for a marmalade consistency (or a cake filling) it might take 15 minutes. BTW you are allowed to stir now. Let cool.