Blackberry Bourbon Dessert Sauce
The thought of Blackberry Bourbon Dessert Sauce makes my stomach growl. I use the sauce on cheese cake, ice cream and apple pie as well as pancakes and waffles. Thicken the sauce a little more than the recipes calls for by stirring in confectionery sugar and you have a sweet and savory glaze for donuts, cookies and quick breads. This is fantastic over a lemon pound cake, muffins and sugar cookies.
To change up the sauce you can replace blackberry juice for diced fresh peaches, blueberries, cherries and other soft fruits. Fool around with the recipe to make it suit your tastes.
Originally, this was a recipe that called for whole blackberries but the dessert sauce was disappointing because of the seeds. I decided this week to give up on the whole berry and use juice. This is a nice dipping sauce for fruit and is an interesting addition to a cheese and cracker plate. Be creative! I’d love to hear how you use the sauce.
For a non-alcoholic version you can substitute apple cider for the bourbon.
Blueberry Bourbon BBQ Sauce
I’m a barbecue sauce snob and have no problem admitting so. At the same time, I’m not a bourbon snob. I don’t even love bourbon. Truth be told, I barely like it. So why blueberry bourbon BBQ sauce? Bourbon is a small portion of the recipe. It adds a lot to the flavor without being overwhelming.
DISCLAIMER: I don’t know that all of the alcohol will dissipate while the sauce simmers. Maybe, but I don’t know.
Maine is home to more than 90% of the world’s wild blueberry crops. I stopped at a roadside stand on Rt 9 and bought seven quarts. If blueberries don’t grow locally you can find them fresh in the produce isle when they’re in season or you can buy them frozen. If frozen, thaw them and let the moisture drain. I put them on a cotton dish towel and roll them around gently to get the excess water off.
I’ve had a lot of fun working with this recipe. Give it a try! Let me know how you change the recipe if you do, and what you used it on. I use this specifically on meat. I’ll be sharing fruit bourbon sauces that aren’t barbecue that you can use on meats and even desserts.
This makes a great dipping sauce for poultry nuggets and fish sticks.
I cooked half a wild turkey breast on the grill, slathered sauce all over both sides in the last few minutes, and gave it another minute on each side. We love homemade chicken nuggets and this was a perfect sauce to dip them in, much better than the standard ranch, blue cheese or sweet and sour dressings.
Blueberry Rhubarb Crumble
Blueberry Rhubarb Crumble is one of my favorite mid-summer desserts…and breakfasts. Okay, maybe lunch and a lake night snack too. Wild blueberries are ripening while the late season rhubarb is still going. The flavor is more intense than the traditional strawberry rhubarb combination so you might want to use a smaller amount of blueberries than you do strawberries when you make a strawberry rhubarb crumble.
If you use frozen berries you should thaw them completely and drain the juice from each fruit. Save the juice! You can use it for a batch of blueberry rhubarb jelly or thicken it for syrup to pour over ice cream.
- 3 cups blueberries, fresh or frozen
- 2 cups rhubarb
- ½ cup honey (or sugar)
- 1 tablespoon cinnamon
- ½ cup organic whole wheat flour (or whatever you like, would be good with oatmeal flour)
- 1½ cups rolled oats
- ½ cup maple syrup (or sugar)
- ½ cup soft butter
- Thaw berries if frozen, saving the juice for something else. Chop rhubarb into ¼” pieces. Combine with sugar, flour and cinnamon. Set aside.
- Mix oats, maple syrup and butter until crumbly. I use the Kitchen Aid.
- Butter the bottom of an 8″ x 8″ or 9″ x 9″ pan. Pour the filling in, top with crumble. Or, pour the crumble in and top with filling.
- Bake for 20 minutes at 350°
To save a few minutes of heat in the kitchen, turn the oven off after 13 minutes and leave the door closed for another 12 minutes.
Blueberry Rhubarb Crumble Tips
For variety, you can replace the cinnamon with apple pie or pumpkin pie spice, or leave it out.
I don’t add salt to this recipe because salt tends to make fruit sweat. You don’t want a puddle of juice at the bottom of the pan.
If you do get a puddle of juice you can sit the dish on something in the fridge to let the juice run to an empty corner. If you use blueberries from the same batch again, add a two or three tablespoons of tapioca, pectin or cornstarch to the flour you use in the fruit.
This recipe works well in Ramiken dishes for individual servings. Same dessert but a little nicer presentation. Cut the baking time to 12-13 minutes.