Balsamic Blueberry Sauce

Making a sauce to top vanilla ice cream or gelato is an easy upgrade.

Husband had gotten the jumbo-sized bag of frozen wild Maine blueberries, and I thought about making a sauce. Healthy and delicious – score!

This sauce is fast and easy to make; it can cook while you’re making or eating dinner. It can be served warm or at room temperature, or even cold the next day.

Using a balsamic glaze instead of balsamic vinegar gives it a richness and depth of flavor that just cooking blueberries by themselves can’t.

I made it to go over ice cream, but I think it would also be delicious with a savory dish such as pork chops.

Balsamic Blueberry Sauce

2 C frozen blueberries

1 T sugar

1 Cinnamon stick, broken in half

1/2 t salt

1 T Balsamic glaze (found in the oil and vinegar aisle near the balsamic vinegar or salad dressing)

Combine all ingredients in a small sauce pan. Cook over medium heat until bubbling and blueberries start breaking down. Remove from heat and let cool; remove cinnamon stick.

Spoon over ice cream and dust with confectioner’s sugar.