Blueberry Orange Sauce
An orange juice reduction makes this sauce especially flavorful. That’s because, as the juice’s volume decreases during cooking, its flavors become concentrated and magnified. Serve this fruity sauce with grilled chicken or duck breasts, veal chops, or roasted pork tenderloin.
About 1 Cup
1 cup plus 1 Tablespoon orange juice, divided
1 Tablespoon shallot, finely chopped
1/2 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
1 cup blueberries
- Place 1 cup orange juice in a small saucepan. Cook over medium-low heat until the orange juice reduces in quantity to 1/2 cup. Chill.
2- Combine the shallots, zest, salt, and pepper in a small bowl. Set aside.
- Place the cornstarch in a small saucepan. Gradually stir in reduced orange juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Boil and stir 1 minute.
- Remove the juice mixture from the heat and stir in the shallot mixture and blueberries.
- Stir in the remaining orange juice, 1 teaspoon at a time, until the sauce is the thickness you prefer.
Shallots, onions, scallions, garlic, leeks, and chives are in the same family as the striking amaryllis flower and other lilies. These savory vegetables add a distinctive flavor at almost no calorie cost. For instance, there are only seven calories in one tablespoon of shallots.
Per Tablespoon: Calories 17; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Carbohydrate 4g; Fiber 0g; Sodium 37mg; Vitamin A 1%DV; Vitamin C 11%DV.