Blueberry Sauce

Blueberry Sauce 

1 shallot chopped fine
1 pat butter
grated rind of one orange
1 inch fresh ginger peeled and micro-minced
1-1/2 cups fresh blueberries
additional 3/4 cup of fresh blueberries to add at the end
2 tablespoons white balsamic vinegar
2 tablespoons orange marmalade
2 tablespoons sugar
2 tablespoons orange liqueur
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon corn starch mixed with 2 teaspoons of water to thicken

We are inundated with blueberries so you'll see lots of blueberry recipes. I've made this sauce before, shown above drizzled warm on a summer salad with scallops. Today I plan on using the sauce on a chicken salad.  I doubled the recipe and I'm freezing excess to use in future recipes. I also added 3/4 cup of whole berries right at the end of the cooking. To make the sauce sauté shallot in butter, add orange rind, ginger, blueberries, balsamic vinegar, sugar, marmalade, sugar, orange liqueur, coriander, and salt, and maybe a pinch of cinnamon if you so desire. Cook till thick and serve over chicken, pork, seafood or a salad.