Blueberry caramel sauce recipe

Accidental Locavore Carnivale

This week at the 199th Blogging Boomers Carnival The Accidental Locavore has the honor of hosting (hostessing?). In the meantime check out how I did with the latest Charcutepalooza challenge: corned beef. Did it pass the fussy locavore taste test?

The rest of the Blogging Boomers want you to know:

Do we become more resilient in midlife?  Do we face life’s challenges in a different way?  Here’s the Midlife Crisis Queen’s take on these questions.

SoBabyBoomer tells us that most boomers will never see themselves in the current crop of retirement ads.  There are two reasons why.

Dan, the Early Retired Man, tries to get a mortgage. But the rules are a lot more stringent than they used to be. Read more at The Boomer Chronicles.

Seaweed, an antidote to Japan’s reactor cloud? Read more at Vaboomer

Over at Contemporary Retirement, Ann has a video of a 90-year-old who is not only still skiing – she’s a ski instructor too!

And here at the Accidental Locavore, I was recently a winner of a contest to write a haiku about a dinner party disaster. The prize, a dinner catered by Chef Michael White, and the world’s biggest goodie bag. Check it out on next week’s blog. Don’t forget to print out this week’s cook-along recipe for blueberry caramel sauce.

What’s your favorite carnival blog this week? Please comment on the blogs and let everyone know what you think, we love the feedback!




Cook-Along Recipe: Blueberry Caramel Sauce

by Anne Maxfield on March 18, 2011

Accidental Locavore Blueberry Caramel SauceBlueberry caramel sauce recipe, easy and delicious, and in about five months local too! In the meantime, the Accidental Locavore had gotten a big container of blueberries, and decided to put them to use as a dessert for the corned beef and cabbage Charcutepalooza dinner. Come summer this recipe will be made with local blueberries and my own ice cream, but since it’s still March and the sugar for the caramel will never be local…

This recipe for blueberry caramel sauce is adapted from Gordon Hamersley’s Bistro Cooking at Home. It’s easy and quick and makes a lot (2 1/2 cups). He suggests serving it with a peach galette, but I went straight for vanilla ice cream. My friend took some home, and we were wondering how it would be over waffles or pancakes. What do you think?

  • 3 cups sugar
  • 2 cups blueberries, washed
  • 1/2 cup water
  • 1/4 cup or more to taste, fresh lime juice
  • optional: 2 tablespoons butter (I was fooling around and added the butter, figuring it couldn’t hurt)

In a medium saucepan over medium-high heat, cook the sugar to a light amber color. Cook it slowly and stir it to keep it from cooking too fast and getting a burnt taste. The sugar might harden, just keep cooking and stirring it until it smooths out. Add the blueberries and water to the cooked sugar. Be careful! The caramel will bubble and steam, so don’t stand right over the pot. The sauce will harden up because you’re adding cold berries, but will remelt as it heats up. Cover the pan and reduce to low. Simmer until most of the blueberries have popped, about 5 minutes. Remove the lid and stir to dissolve any lumps of caramel. Remove from the heat and strain the sauce to remove the blueberry skins and any hardened bits of caramel. Return to a saucepan, add the lime juice, and butter if you’re using it. You may also want to add a little salt to balance the flavor. Cook over medium-high heat until the sauce has reduced and isn’t too runny. Serve at room temperature or slightly warm. Enjoy!

If your pan has hardened sugar on it the best way to clean it is to fill it with enough water to cover the hardened sugar. Heat it, stirring occasionally until the sugar is melted, then it will clean up easily.