Wild Blueberry Pan Sauce


March 23, 2022

The sweetness and acidity of fruit render it incredibly versatile, simple yet elegant as an element of dessert or dinner. Whether adorning a crackly-on-the-outside, tender-on-the-inside roast, grain bowl, or delectable cheese plate, our spreadable fruits make for a quick but singular accompaniment to your dinner spread. Find more applications for our jams and syrups in our signature recipe cards, available for free with the purchase of an accompanying product. Just email us at hello@turtlerockmaine.com or leave a note in your shopping cart to get yours.

Blueberry pan sauce over chicken breast

Wild Blueberry Pan Sauce

Yield: ~1 1/2 cups


2 tablespoons olive oil
1 smallish shallot (2-3 ounces), minced
1 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 cup dry white wine
5 tablespoons Meyer lemon, lemon, or orange juice
1 jar Turtle Rock Organic Wild Blueberry Spreadable Fruit
1/4 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste
2 tablespoons unsalted butter

Blueberry Jam Pan Sauce mise en place


1) Ideally in the same pan that you cooked your protein in, heat oil over medium-low heat.

2) When oil is hot, add shallot and thyme and cook for a few minutes, stirring occasionally, until shallot softens.

3) Add garlic and cook for another minute, stirring.

Shallots, thyme, and garlic sautéing in olive oil

4) Add wine, juice, and jam. Raise heat to medium and bring to a simmer, scraping any delicious bits off the bottom of the pan. Cook gently until sauce thickens to, well, a sauce, ~10 minutes. (This will go quicker if pan is quite wide; sauce will become thicker as it cools.)

Adding wine, juice, and jam to pan sauceReduced blueberry pan sauce

5) Turn off heat, hit with salt and pepper, and stir in the pat of butter until melted. We recommend serving this alongside pork tenderloin, chicken, duck, salmon, lamb, steak, or rabbit.

Seasoning the blueberry pan sauce with butter, salt, and white pepper

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