20 ounces frozen blueberries
1 pinch sea salt
2 tablespoons brown rice syrup (or 1 Tablespoons Agave Nectar)
2 tablespoons sucanat sugar (or granulated sugar)
1 tablespoon Grand Marnier, (optional)
3/4 teaspoon orange peel, chopped
Combine all ingredients in a sauce pan and cook over medium heat until sauce cooks down and is thick.
If you refrigerate the sauce, it will become thicker. Adjust the consistency of the sauce with water or orange juice before using it.
Serve over ice cream, or use it as a plating sauce to decorate plates.
- "Raspberry Sauce" - use raspberries instead of blueberries, and use lemon zest instead of orange zest.