Blueberry Reduction

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

This blueberry reduction is a great go-to recipe for when you want to add a little extra depth to a dish. It’s extremely simple and goes well on most any protein. I’ve used it to top chicken, pork, and turkey for some extra flavor. The combination of blueberries and red wine make for a great rustic savory sauce.

It’s a great dish to make in a larger batch. The leftovers will keep well in an airtight container. All you have to do is reheat for your next use.

I’m not a believer in “cooking wine.” I think you should only cook with wine that you’d drink in a glass. When you cook with wine, you intensify the flavors. Therefore, why would you want to intensify flavors from a bad wine? Use the stuff you like.

The best part about this dish, whatever wine you use for the reduction will then make the best pairing for the dish! In the photos below, I used a delicious cabernet sauvignon for the reduction and a pork tenderloin stuffed with goat cheese for the main course. You could use our Best Pork Chops Ever as a base for a quick and easy protein base as well!


blueberries in a pot on the stove

a bottle of Cabernet Sauvignon

a pot of reduced blueberries and Cabernet Sauvignon on the stove

a pot of blueberry reduction on the stove

blueberry reduction drizzled on top of sliced pork chops


Blueberry Reduction

  • Author: Cassy
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x


  • 1 cup fresh blueberries
  • 1 cup dry-medium bodied red wine
  • 1 tsp sea salt


Pour the blueberries, wine, and salt in a medium-sized saucepan.

Heat on medium/high heat and simmer/boil until all the blueberries pop.

Reduce the heat and simmer for about 10 more minutes, stirring continuously.

Add more wine if it gets too thick.

Time: 20 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Your email address will not be published. Required fields are marked *

  1. I usually do a Strawberry jam / balsamic vinegar reduction for my poultry dishes; never thought of wine (not sure why!!?!). Thanks for the idea….it will definitely be used!

  2. Chikachef says:

    My reductions have always been some sort of fruit jam with balsamic vinegar too. At times, however, I’ve thought that they were too much on the sweet side. I love the idea of using fresh fruit with the wine. Sounds perfect. Thanks.

  3. Jill says:

    Can I use frozen blueberries? I want to try this on duck

    1. Cassy says:


  4. Well done! Thanks for sharing!

  5. Libby says:

    Would this be good (or sweet enough) to use on top of a cheesecake?

  6. Cathy says:

    This was delicious! Is it possible to can this in a water bath?

    1. Brandi Schilhab says:

      I’m not sure, Cathy…we haven’t ever tried it! I definitely think it’s worth a try though!