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Blueberry and rosemary balsamic glaze in a jar and served
Fruity and aromatic sauce for meats and cheeses with herbs

Blueberry and Rosemary Balsamic Glaze

Author: Flavelo
Recipes Sauces and Gravies
The scent of wild forests trapped in a bottle. While the previous version was about fire, this recipe builds on earthy, resinous notes. The characterful aroma of rosemary blends surprisingly well with blueberry sweetness, while orange juice brings a citrusy freshness that 'opens up' the flavours. Excellent choice for venison, lamb, or even next to a Christmas roast turkey.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan: For cooking.
  • Stick blender: For pureeing.
  • Sieve: For achieving smooth texture.
  • Sterilised jar: For storage.

Allergen Information

⚠️ Sulphur dioxide (in vinegar)

Instructions

1 ✓

Sort through blueberries and wash them. Heat olive oil in the saucepan over medium heat and toss blueberries in it for 1-2 minutes.

Tip: Brief frying in oil helps release flavour compounds (lipophilic molecules) before adding liquid.
2 ✓

Pour in balsamic vinegar, orange juice, and water. Throw in whole rosemary sprig, sugar, and salt.

Tip: Put rosemary in whole so its essential oils cook out, but the sauce won't be full of tough leaf pieces.
3 ✓

Cook on low heat for approx. 15 minutes until you get a thick, syrupy consistency and blueberries soften.

Tip: Reduction of sugar and vinegar creates a 'gastrique' style base which is sweet-sour and thick.
4 ✓

Remove rosemary sprig. Puree sauce until smooth with a stick blender.

Tip: Be careful blending hot sauce! Steam can blow the lid off if using a closed blender.
5 ✓

If you want a seedless sauce, pass through a sieve. Fill into a clean jar.

Tip: You can serve immediately, but standing allows flavours to meld even better.

Recipe FAQ

Can I use dried rosemary?
Better not to. Tough leaves of dried rosemary can be unpleasant in the sauce, and the taste is different. If that's all you have, put it in a tea infuser and cook it in, then remove.
Why is olive oil needed?
Oil gives a silky shine to the sauce and helps flavours 'stick' to the tongue.

Ingredients

  • 200 g Fresh blueberries
  • 50 ml Balsamic vinegar
  • 40 g Brown sugar
  • 1 sprig Fresh rosemary
  • 30 ml Fresh orange juice
  • 50 ml Water
  • 1 pinch Salt
  • 1 tsp Extra virgin olive oil