Blueberry sauce
A quick, thick and glossy blueberry sauce made with sweetener, lemon juice and xanthan gum instead of sugar and pectin. It takes about two minutes to cook and sets to a jammy texture as it cools. Swirl it through high-protein skyr for a copycat Müller Corner, spoon it over cheesecake, or use it as a low-sugar jam.
Equipment
- 1 Saucepan
Ingredients
- 150 g blueberries fresh or frozen
- 75 g erythritol sweetener Add more if needed. You can use other sweeteners if preferred, adjust the quantity based on their sweetness.
- 1/2 tbsp xanthan gum
- 2 tbsp lemon juice
Instructions
- Put everything in a small pan. Tip in the blueberries, sweetener and lemon juice. If you're using frozen berries you don't need to defrost them.
- Bring it to a boil over medium heat, stirring. The berries will soften, burst and let out a deep purple juice. Stir for about 8-9 minutes. Squash a few berries against the side of the pan if you want it smoother, or leave them whole for texture.
- Add the xanthan gum a little at a time. Sprinkle it in slowly while you keep stirring. Don't dump it all in at once or it'll clump. You'll feel it start to thicken almost right away.
- Let it bubble for a minute, stirring the whole time. Once it's glossy and coats the back of the spoon, take it off the heat.
- Let it cool. It thickens more as it cools, so take it off the heat while it still looks a bit loose. It'll firm up to a jammy texture in the jar.
- Keep it in a clean jar in the fridge. It lasts about a week. Serve with yoghurt, chai seed pudding, use to top cheesecake and other deserts.
Notes
| Nutrient | Per serving | Whole batch |
|---|---|---|
| Calories | ~25 kcal | ~100 kcal |
| Total carbs | ~6.5 g | ~26 g |
| Fibre | ~1.5 g | ~6 g |
| Net carbs | ~5 g | ~20 g |
| Sugars (natural) | ~4 g | ~16 g |
| Protein | ~0.3 g | ~1 g |
| Fat | ~0.1 g | ~0.5 g |