Blueberry Sauce

1. 1

   In a small saucepan, bring the chicken stock to a boil.

2. 2

   Reduce the heat to medium and add the onion, apple, and thyme.

3. 3

   Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple, until the stock is reduced by half.

4. 4

   With a slotted spoon, remove the onion, apple, and thyme from the stock and discard.

5. 5

   Add the blueberries and bring to a boil.

6. 6

   Reduce the heat to medium-low and simmer for 20 minutes, or until the liquid is reduced to 3/4 cup.

7. 7

   Remove the pan from the heat.

8. 8

   Add the lemon juice, salt, and pepper and stir.

9. 9

   Add the butter and whisk the sauce until the butter is completely melted, about 1 minute.

10. 10

    Serve hot.

11. 11

    The sauce will keep for 7 days in the refrigerator and can be gently reheated over low heat before serving.

* Per serving · 4 servings · Values may vary.