Eosinophilic Esophagitis Friendly Blueberry Sauce
Total time17 min
Prep time5 min
Cook time12 min
4.5(8)
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Learn more →Ingredients
6 servings
- 2 cups fresh or frozen blueberries
- 3 tbsp granulated sugar
- 2 tbsp water
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Combine the blueberries, sugar, water, and salt in a small saucepan over medium heat, stirring to coat the berries.
- 2
Cook, stirring occasionally, until the berries begin to burst and release their juices, about 4–5 minutes.
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