Blueberries are in season so it’s time to capture the flavours of Spring! This tangy sweet sauce can be used to top a dessert or ice-cream, a strong cheese sandwich.
200g blueberries
1 cup (250ml) Beyerskloof Pinotage
1 cup (250ml) sugar
1 tablespoon ground cinnamon
5 springs thyme
Combine all ingredients in a medium pot and bring to a rolling boil, stirring intermittently.
The juices from the blueberries release and as the mixture boils rapidly, it will foam.
Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the blueberries have burst. The sauce will thicken more as it cools.
Remove the thyme stalks before serving.
