Looking for that perfect, vibrant topping to elevate your breakfast or dessert? This Blueberry Orange Sauce is your answer! In just a few minutes, you can create a stunning, jewel-toned sauce bursting with the sweet tang of blueberries and a bright citrus kick. It’s incredibly simple, naturally sweetened, and the perfect partner for a stack of fluffy pancakes, a scoop of creamy vegan ice cream, or even a simple bowl of yogurt. Get ready to drizzle this deliciousness on everything!
Ingredients
• Makes 2 1/2 cups / 625 mL
• 2 cups / 500 mL blueberries, fresh or frozen
• 1 cup / 250 mL apple juice
• 1/2 teaspoon / 2 mL cinnamon
• 3/4 cup / 185 mL orange juice concentrate
• 2 to 3 tablespoons / 30 to 45 mL arrowroot powder or cornstarch
• 1/4 cup / 60 mL maple syrup or other sweetener, optional
Instructions
1. In a medium saucepan, combine the blueberries, apple juice, and cinnamon. Heat over medium heat for about 5 minutes, or until the berries soften and begin to break down.
2. While the blueberries are heating, whisk together the orange juice concentrate and arrowroot powder (or cornstarch) in a small bowl until no lumps remain.
3. Pour the orange juice mixture into the hot blueberry mixture in the saucepan, stirring constantly.
4. Bring the sauce to a boil. Once boiling, reduce the heat to low and simmer for 2 to 3 minutes, stirring, until the sauce has thickened.
5. Remove from heat and stir in the optional maple syrup to taste. Serve warm or let it cool completely.
Nutritional Information
• Per 1/4 cup (60 mL) serving: calories: 72, protein: 1 g, fat: 0.2 g, carbohydrate: 18 g (6 g from sugar), dietary fibre: 1 g, calcium: 13 mg, iron: 0.3 mg, magnesium: 10 mg, phosphorus: 18 mg, potassium: 206 mg, sodium: 2 mg, zinc: 0.1 mg, thiamin: 0.1 mg, riboflavin: 0 mg, niacin: 0.4 mg, vitamin B 6: 0.1 mg, folate: 37 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 37 mg, vitamin E: 0.2 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g
• Percentage of calories from protein 4%, fat 2%, carbohydrate 94%
Pro Tips
• Adjust the thickness to your liking. Use 2 tablespoons of starch for a pourable sauce, or 3 tablespoons for a thicker, spoonable consistency once cooled.
• For a smoother texture, carefully use an immersion blender to break down the blueberries after they have softened in the pan.
• Add a teaspoon of fresh orange zest with the cinnamon for an extra pop of bright citrus flavor.
• Store leftover sauce in an airtight container in the refrigerator for up to one week. Note that it will thicken further as it chills.
FAQ
Q: Is this blueberry orange sauce recipe vegan
A: Yes, this blueberry orange sauce is naturally vegan. All ingredients, including the optional maple syrup, are plant-based. It’s a perfect dairy-free and egg-free topping for your favorite vegetarian and vegan dishes.
Q: Can I use a different sweetener instead of maple syrup
A: Absolutely. This recipe is very flexible. You can substitute maple syrup with other vegetarian-friendly sweeteners like agave nectar or date syrup. For a no-added-sugar version, you can omit the sweetener entirely, as the fruit and juices provide natural sweetness.
Q: How can I add more nutrients to this vegetarian fruit sauce
A: To boost the nutritional value, consider stirring in a tablespoon of chia seeds or ground flax seeds after removing the sauce from the heat. This will add healthy omega-3 fatty acids, fiber, and a little extra protein, while also helping to thicken the sauce as it cools.
Q: How long can I store this homemade blueberry sauce
A: You can store leftover sauce in an airtight container in the refrigerator for up to one week. Please note that it will continue to thicken as it chills due to the starch.
