BLUEBERRY TARRAGON SAUCE – no added sugar
Smoky, fruity, savory, tart, naturally sweet. Goes well with vegan meats as a condiment, or spooned over cake or ice-cream. Spread as a jam on your favorite toasted breads! Add a dab of brown sugar if you like! Tarragon and blueberries who would think? Interesting match! The absence of added sugar keeps me from eating the whole jar. It forces me to savor. I like that!
Makes 4 cups
1 pt. fresh blueberries, washed
2 c. apple cider
1 c. fresh orange juice
1/3 c. cornstarch dissolved in 1/3 c. water
1/2 t. salt
fresh grind black pepper to taste
1 T. dried tarragon leaves
1 t. powdered ginger
1 t. ground coriander
1/4 t. ground allspice
1 T. liquid smoke
1- In large saucepan bring blueberries, cider and orange juice to boil.
2- Reduce heat and cook till blueberries pop (they’ll turn a bit yellow as the guts come out).
3- While still bubbling add the cornstarch slurry, stirring continuously till thickened.
4- Add remaining ingredients, stirring after each addition.
5- Reduce heat to low and cook about 10 minutes.
6- Remove from heat, cool to room temperature, transfer to covered jars and refrigerate. Sauce will thicken as it chills.
Notes: Notice no added sugar. I wondered if I could do without. It appears I can. If I want a little sugar I can add it like people add salt to their food at the table. One teaspoon equals seventeen calories.
So from now on this is the way I make my fruit sauces for toast or yogurt or ice-cream.
An added treat? It goes especially well with plant meats. And that’s exactly what I did with it over Thanksgiving. GARDEIN STUFFED TURKEY with PECAN RAISIN RICE and chilled BLUEBERRY TARRAGON SAUCE!
I tried substituting vegan mayo with the BLUEBERRY SAUCE for its gelatinous quality and it worked well on a Tofurky Deli Slice sandwich with thin cut extra firm water packed tofu, a bunch of fresh cilantro to sub for the lettuce and a spicy brown stadium mustard on toasted whole bread. Yes. It all worked.