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Blueberry Ginger Sassie is a Sugar-Free Gourmet Sauce & Jam

Updated on February 12, 2015

If It's Thick it's a Jam, If It's Thinner it's a Sauce - Either Way It's a Sassie

This is my latest recipe for gourmet jams and sauces you'll want to make.

Blueberries are enhanced with the tangy taste of fresh ginger, a squeeze of lemon, and a couple of whole cloves.

My preference is for a sassie that's easy to pour, topping waffles, pancakes, pound cake, angel food cake, ice cream, and yogurt. Simmer it ten minutes longer and you've got a spicy jam for baked goods.

For a tiny sweet treat after a savory brunch or dinner, this is delicious topped with a dollop of whipped cream or yogurt - served in a little compote dish.

ALL PHOTOGRAPHS © 2013 by Leslie Sinclair - Do Not Copy - do not use - All Rights Reserved

Stevia Extract Organic Now Foods 8 oz Liquid
Stevia Extract Organic Now Foods 8 oz Liquid

Stevia has zero calories and can be used in drinks and cooked foods, and cold and raw dishes too.

It is your ideal sweetener. I have yet to make a sassie using only Stevia, but I like to use some with the blueberries and coconut sugar.

 

Delicious Made with Fresh or Frozen Blueberries

just be sure to use fresh ginger

Make up a special treat for a Winter Holiday Brunch, or for remarkable jars of Hostess Gifts to take along to your holiday parties.

When you open a sassie during cold weather, consider using your little Cuisinart saucepan to warm it before spooning the blueberries over a thin slice of angel food cake.

I still remember the joy in seeing, and eating, these desserts my mom served up back in the 1950s, when she frequently entertained with luscious looking foods.

Another time I made the recipe and canned it in three pints, for entertaining. For just one, I prefer canning sassies in half-pints.

Essentials for Making Blueberry Sassie

Calypso Basics by Reston Lloyd Powder Coated Enameled Colander, 5-Quart, Azure
Calypso Basics by Reston Lloyd Powder Coated Enameled Colander, 5-Quart, Azure

This is my colander, except mine is aqua in color. I like the large size because it makes it easier to pick through the washed berries. I feel like they get rinsed more thoroughly.

 

5 Little Baskets of Blueberries - the other berries went into muffins

Taylor Precision Products Digital Measuring Cup and Scale
Taylor Precision Products Digital Measuring Cup and Scale

This recipe doesn't require a measuring scale, but I do want this cup combo. Measuring the blueberries has never been more fun.

 

Some Like It Thick So A Spoon Stands Up

Do You Favor Thick or Thin Spreads?

I prefer to can this luscious treat as a sassie - a sugar-free homemade sauce, but you may favor a thick jam-like spread. Either way, the taste is memorable and just an hour away.

Norpro Stainless Steel Wide-Mouth Funnel w/ Handle
Norpro Stainless Steel Wide-Mouth Funnel w/ Handle

This wide mouth funnel will become your favorite canning tool. Buy it once and use it for a lifetime. Saves spills and messes.

 

Cook Time

Prep Time: 30 minutes

Total Time: one hour

Serves: 6 4-oz. or 3 half-pints plus dessert topping for four

Ingredients

  • 6 Cups fresh or frozen Blueberries
  • 1 " x 2" piece fresh Ginger
  • 2 whole Cloves
  • sprinkle Lemon Crystals
  • 1 Cup boiling Water
  • 1/4 Cup Lemon Juice
  • 1 teaspoon Stevia Syrup
  • 1 C Coconut Sugar

Instructions

  1. Gently wash blueberries in a chemical-free fruit and veggie wash. Rinse well and drain in colander.
  2. Peel and cut ginger into 1/4" slices. Wrap in one or two cheesecloth bundles with the 2 Cloves, gathering cloth ends together and tying.
  3. Pour boiling water into small saucepan, and add ginger bundle. Simmer covered for 15 minutes, or longer if you really like ginger like I do, up to 30 minutes. Ensure that water is not boiling away - the flavor is in the water. The point is to infuse the water with the spices. If you tend to walk away while leaving the pot simmering, add another 1/4 C water to the pot.
  4. Add lemon juice, coconut sugar and stevia, and lemon crystals (a dried spice that comes in a jar), and stir until dissolved.
  5. Pour liquid from small saucepan to large saucepan. I scrape every last bit out with a silicone scraper. Add blueberries and bring to boil, with ginger bundles in the mix. After boiling, stirring constantly, turn heat down so it simmers for 30 minutes, or the right thickness for your taste. Using tongs or a sharp fork, lift ginger bundle from the mixture and discard. (It can flavor a pot of tea.)
  6. While berries simmer, set out canning utensils. Place 6 washed and sterilized jars on clean folded dishtowel or glass heat-proof counter mat next to the cooking pan. Dampen one end of a clean lint-free cloth to use as a wiping cloth to take care of any berry juice or pieces that hit the rim of the jam jar during filling, and have another fresh clean dishcloth on hand (to grasp the hot filled jar while turning the canning ring on to make a seal).
  7. Fill warm jar, using wide mouth funnel, ladling to 1/4" from top, wipe rim, place lid and ring on top, and screw on gently tight. Set full jar on several layers of folded kitchen towel, fill rest of jars.
  8. Cover filled jars with more towels and let jars sit 24 hours before removing rings.
  9. Fill sassie pitcher for tonight's dessert.
Cast your vote for Here's My Recipe for Leslie's Blueberry Ginger Sassie

The Perfect Little Pan for Simmering Ginger & Cloves

Although a larger, flatter pan works, it's just that a narrow smaller pan works faster and better. This is perfect. I find Cuisinart pans easy to use and dependable when I'm simmering so my things don't scorch.

Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover

With a tiny deep covered pan you can be sure the ginger's immersed in the water, so you get the full benefit of that wonderful spice infused into your sauce.

 

The Ginger & The Peelings - scrub the organic ginger and there's no need to peel

Amco Enameled Aluminum Orange Squeezer
Amco Enameled Aluminum Orange Squeezer

Squeezing the lemon is easier with the Amco Squeezer. You get more leverage for the pressure

 

The Process is a Feast for the Senses Too

Click thumbnail to view full-size

Simmer & Stir, Remove Spices & Ladle Into Jars - this batch has a couple extra ginger slices

Click thumbnail to view full-size

Three Canned Jars Ready for a Winter's Day

18-Inch Long Handle Wooden Cooking Mixing Spoon, Birch Wood Set of 2
18-Inch Long Handle Wooden Cooking Mixing Spoon, Birch Wood Set of 2

Using a wooden spoon adds to the ambiance of making my own gourmet spreads. This is a fine buy.

 

I Have These Delivered From Amazon - subscription service means I never run out and save on the bargain

Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 6)
Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 6)

What led me to research coconut palm sugar is my desire to avoid diabetes. I've been using this product for a year.

It is a one to one equivalent to white sugar, in recipes, but coconut palm sugar ranks low on the Glycemic Index.

Making the change from processed white cane sugar to an organic sweetener that is healthier is a reminder to check the ingredients in other foods I eat.

Since it has more color, and a nutty flavor, than white sugar, and I've been doing it only one year, choosing this healthy sweetener still looks different than the old way.

Here's a partial list of what every teaspoonful of coconut palm sugar provides: a range of zinc, iron, the Vitamins B, and magnesium, and potassium, with amino acids.

This rich sweetener is not a low-calorie alternative, but it is healthier than sugar, and it is absorbed by the bloodstream much more slowly than white sugar.

 

Comments - Are You Feeling Ready to Get Started on Some of Your Own?

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    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      4 years ago

      @MariannesWhims: Before I concocted this recipe I had no idea how delightful the flavor mix would be. Thanks.

    • MariannesWhims profile image

      Marianne Gardner 

      4 years ago from Pacific NW, USA

      Sounds yummy! A jar of blueberry ginger sassie would make a great little gift.

      Thanks!

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @richardrose: So true, and this one goes well on pound cake or ice cream too since it's got a combination of flavors.

    • profile image

      richardrose 

      5 years ago

      You can't beat a good jam, on hot buttered toast. Mmmmmm

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @PNWtravels: Thanks, neighbor. I hope it tastes as good to you as it does to me.

    • PNWtravels profile image

      Vicki Green 

      5 years ago from Wandering the Pacific Northwest USA

      Yes, I'm going to give this blueberry ginger sassie recipe a try. Thanks for sharing.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @Coffee-Break: Goodie! Nice thing about this recipe is that it even works with frozen berries.

    • Coffee-Break profile image

      Dorian Bodnariuc 

      5 years ago from Ottawa, Ontario Canada

      Yep, this recipe sounds yummy, I will definitely try it.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @IreneL11: Thanks, so pleased to hear you like it.

    • profile image

      IreneL11 

      5 years ago

      Great lens!

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @David3142: My pleasure. I'm so glad you enjoyed it.

    • smine27 profile image

      Shinichi Mine 

      5 years ago from Tokyo, Japan

      Yum. I always love your recipes.

    • David3142 profile image

      David 

      5 years ago from West Midlands, England

      A great lens with fantastic pictures. Thanks for sharing.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @lewisgirl: I sure appreciate that.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @Diana Wenzel: yes, yes, yes, and thank you.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @GrammieOlivia: Wish I could have you over for tea and serve some up for you.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @Steph Tietjen: I find that I enjoy blueberries more when they are cooked.

    • lesliesinclair profile imageAUTHOR

      lesliesinclair 

      5 years ago

      @anonymous: Thanks so much. I hope you get to try some.

    • lewisgirl profile image

      lewisgirl 

      5 years ago

      Very nice lens!

    • Diana Wenzel profile image

      Renaissance Woman 

      5 years ago from Colorado

      This looks and sounds beyond delicious. Fantastic!

    • profile image

      GrammieOlivia 

      5 years ago

      What a beautiful color for canned goods. In the middle of winter a jar of these would be heavenly.

    • Steph Tietjen profile image

      Stephanie Tietjen 

      5 years ago from Albuquerque, New Mexico

      I'll have to try this...an interesting combination.

    • profile image

      anonymous 

      5 years ago

      Looks wonderful! Good luck in the September Squidoo Food Club Quest

    • Margaret Schindel profile image

      Margaret Schindel 

      5 years ago from Massachusetts

      These sound wonderful! Congrats on the well deserved purple star, Lee.

    • profile image

      othellos 

      5 years ago

      Fully prepared. I learned so much here. Very detailed and informative! Thanks for posting it:=)

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