Savory Blueberry Sauce
Last Updated on September 16, 2025 by Betty Davies
Perfect for serving with chicken, pork and steak, this savory blueberry sauce recipe is an easy way to elevate your dinner. Sweet, savory and tangy, this sauce comes together in minutes and is a wonderful accompaniment for grilled meats and cheeseboards.
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I have so many wild blueberries in my freezer from this year’s harvest, and as much as I love to make sweet treats with them, I wanted to make up a few savory recipes too, and this blueberry sauce is a rather wonderful way to showcase them!
Made with onion, garlic, fresh herbs and balsamic vinegar, this fruity sauce comes is ready to serve in about 15 minutes and is tangy, fresh and vibrant. It’s an easy way to fancy up your dinner!
Be sure to check out my Cider Apple Sauce for Pork and Cranberry Sauce with Brown Sugar too!
Why you will love this recipe!
- Quick and easy: All made in a skillet on the stovetop, it takes about 15 minutes to make this sauce from scratch with not too much hand on time.
- Freezer friendly: This can be used as soon as you make it, or, make a larger batch and freeze for another time.
- Restaurant quality: This sauce is so delicious! It’s the perfect mix of sweet and savory and the herbs and vinegars add a complex taste.
- Dietary info: This savory blueberry sauce is gluten-free, dairy-free and vegan.
Ingredients and Notes
- Blueberries: Fresh or frozen blueberries can be used.
- Butter: Use salted butter.
- Onion and garlic: Finely minced to combine well in the sauce. I used a red onion which has a milder flavor, and a shallot would work well too.
- Oil: Any high heat neutral flavored oil for sautéing. Avocado, canola or vegetable oil all work well.
- Rosemary and thyme: Use fresh herbs for the best flavor.
- Vinegars: I used a mix of balsamic and red wine vinegar for a sharpness. You can use just balsamic.
- Maple syrup: To balance out the vinegars.
How to make savory blueberry sauce
Be sure to scroll down for the full recipe!
- Saute the onions and garlic.
- Add in the rest for the ingredients and bring to a simmer.
- Simmer for 10 minutes until the sauce has reduced and thickened.
- Stir in butter.
- Serve or let cool to store.
Recipe Variations
For a deeper more complex flavor, you can add in a splash of red wine or port to this savory blueberry sauce. I like the mix of rosemary and thyme, but you can just use one, sage would also work well. I used maple syrup as a sweetener to balance out the acidity, honey or brown or white sugar can also be used.
Serving Suggestions
This sauce works wonderfully drizzled over grilled meats like chicken, pork or steak, it’s a great way to fancy up something simple! It’s also a great addition to a cheeseboard, and it pairs really well with brie and blue cheeses. Try serving it with my air fryer camembert. It’s also a great alternative to cranberry sauce at Thanksgiving and Christmas.
Storage and Freezing
You can serve this sauce warm, as soon as it’s made, or store it for later.
Let it cool, then store in an airtight container or jar. It will keep well in the fridge for 3 to 4 days, or in a freezer for about 6 months.
Thaw frozen sauce in the fridge overnight. The sauce can be served chilled if serving with a cheeseboard, or gently reheated in a pot on the stovetop.
Recipe Notes
- You can use fresh or frozen blueberries in this recipe.
- Mince the garlic and onion as finely as you can so that it mixes in well with the sauce.
- Don’t skip adding the butter at the end of cooking. It adds a richer flavor and glossy sheen, as well as helping to hold the sauce together for a smoother texture.
- If you prefer a smooth sauce, you can pass it through a fine mesh sieve before serving.
- Taste before serving and add in additional maple syrup if you prefer it sweeter, or add in salt to suit your tastes.
More Blueberry Recipes
- Spinach, Blueberry and Feta Salad
- Blueberry Milkshake
- Blueberry Banana Mini Muffins
- Lemon Blueberry Pound Cake
Savory Blueberry Sauce Recipe
Ingredients
- 2 tablespoons salted butter (divided)
- 1 tablespoon oil
- ¼ small red onion (minced)
- 1 garlic clove (minced)
- 1 tablespoon fresh rosemary leaves (minced)
- 1 tablespoon fresh thyme leaves
- ¼ cup balsamic vinegar (60ml)
- ¼ cup red wine vinegar (60ml)
- 2 tablespoons maple syrup
- 2 cups blueberries (fresh or frozen) (340g)
- ½ teaspoon salt
- pinch black pepper
Instructions
- Chop and mince the garlic, onion and rosemary so that they are ready to use.¼ small red onion, 1 garlic clove, 1 tablespoon fresh rosemary leaves
- Place the oil and 1 tablespoon of the butter into a skillet and set on a medium high heat on the stovetop.1 tablespoon oil, 2 tablespoons salted butter
- Once hot, add in the onion and garlic. Cook for a couple of minutes til softened. Do not brown it.¼ small red onion, 1 garlic clove
- Add in the rest of the ingredients and stir together.1 tablespoon fresh rosemary leaves, 1 tablespoon fresh thyme leaves, ¼ cup balsamic vinegar, ¼ cup red wine vinegar, 2 tablespoons maple syrup, 2 cups blueberries, ½ teaspoon salt, pinch black pepper
- Bring to a simmer. Let simmer for around 10 minutes, stirring occasionally, until the sauce has thickened and reduced.
- Take off of the heat and stir in the remaining 1 tablespoon of butter.2 tablespoons salted butter
- Taste and adjust the sweetness or salt if required.
Notes
- You can use fresh or frozen blueberries in this recipe.
- Mince the garlic and onion as finely as you can so that it mixes in well with the sauce.
- Don’t skip adding the butter at the end of cooking. It adds a richer flavor and glossy sheen, as well as helping to hold the sauce together for a smoother texture.
- If you prefer a smooth sauce, you can pass it through a fine mesh sieve before serving.
- Taste before serving and add in additional maple syrup if you prefer it sweeter, or add in salt to suit your tastes.
