February 2, 2014

No Sugar Added Blueberry Balsamic Sauce

Welcome back! It's been a while since I posted a new creation. I had a year filled with everything from a painfully delayed kitchen remodel to a memorable and unique wedding with my best friend (and now wife) Shannon. 2013 was a very busy year and 2014 hasn't been any different so far. However, Shannon and I love cooking together and have been coming up with recipes that I plan to share with all of you.

I thought I'd kick off the new year with a nutritious, delicious, and very easy sauce that is incredibly versatile. 

I'm really excited about this sauce because it's a great way to add a luscious fruity sweetness to something without all of the calories of your typical jams, jellies, and preserves. 

I'm excited to hear how you all use this incredibly versatile sauce! So far, Shannon and I have been enjoying it in our plain greek yogurt and protein waffles. My co-worker Nick tasted it and said he could himself adding spices to it and brushing it onto chicken. Leave me a comment to let me know what you come up with! Let's get started...

No Sugar Added Blueberry Balsamic Sauce

Cook Time: 20 minutes
Makes 22oz of sauce

1/3 cup, balsamic vinegar
2 pounds, frozen blueberries
1 tbsp vanilla extract
1 tsp ground cinnamon
1/2 cup Stevia
1 pinch salt

1) Turn the heat to high and bring you pot up to a temperature where a drop water will sizzle on it.

2) Carefully pour the balsamic vinegar into the pot to avoid splashing and simmer for 2 minutes. 

3) Add all remaining ingredients and stir until Stevia has dissolved.

4) Simmer on medium-high for 15-20 minutes without lid. Keep an eye on it to make sure that you don't over reduce the liquid. Keep in mind that it tightens up once it all cools down.

5) Let the ingredients cool and then pour into a food processor or blender. 

6) Puree until smooth (or pulse if you prefer it to be chunkier)

7) Add to a mason jar or food grade container and chill for 2-3 hours so that the puree thickens