A few weeks ago when I was making a batch of blueberry syrup I idly thought that the basic ingredients of the syrup were a lot like a caramel sauce with the sugar and water and got me to wondering what a blueberry caramel sauce would be like. I mean if water, sugar and blueberries are good then how cold adding more flavour by caramelizing the sugar first not make things better? Alas, I got distracted by something before I could write the idea down and I promptly forgot about it.
Recently I came across a recipe that called for a blueberry caramel sauce and I knew that I just had to make it! Over the holidays I made a cranberry caramel sauce for the cranberry turtle bars that I made. For the cranberry caramel sauce I just threw the full cranberries into the caramelized sugar and waited for them to burst in the heat and then I left them in the sauce. For the blueberry sauce however I wanted to have a smooth texture so I decided to puree the blueberries before adding them and after letting everything simmer for a while, I strained the large solid bits from the caramel sauce before returning it to the heat to thicken a bit.
The blueberry caramel sauce turned out unbelievably well! After it cooled down it thickened up nicely and it had the most amazing aroma of blueberries. After just one taste I was hooked and found it difficult to not finish it all right then and there! The deep amber caramelized sugar adds a real depth of flavour that makes this sauce truly special. It would certainly be great to serve this straight up over vanilla ice cream or vanilla yogurt but I had something else in mind for it entirely.
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