Blueberry Ginger Sassie is a Sugar-Free Gourmet Sauce & Jam
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 Â© 2013 by Leslie Sinclair - Do Not Copy - do not use - All Rights Reserved
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
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
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.
This wide mouth funnel will become your favorite canning tool. Buy it once and use it for a lifetime. Saves spills and messes.
Prep Time: 30 minutes
Total Time: one hour
Serves: 6 4-oz. or 3 half-pints plus dessert topping for four
- 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
- Gently wash blueberries in a chemical-free fruit and veggie wash. Rinse well and drain in colander.
- 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.
- 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.
- Add lemon juice, coconut sugar and stevia, and lemon crystals (a dried spice that comes in a jar), and stir until dissolved.
- 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.)
- 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).
- 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.
- Cover filled jars with more towels and let jars sit 24 hours before removing rings.
- Fill sassie pitcher for tonight's dessert.
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.
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
Squeezing the lemon is easier with the Amco Squeezer. You get more leverage for the pressure
The Process is a Feast for the Senses TooClick thumbnail to view full-size
Simmer & Stir, Remove Spices & Ladle Into Jars - this batch has a couple extra ginger slicesClick thumbnail to view full-size
Three Canned Jars Ready for a Winter's Day
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
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.