Blueberry Kir Sauce Food

BLUEBERRY BARBECUE SAUCE

Steps:

• Prepare the ingredients: measure the ketchup and vinegar, crush the garlic, rinse the blueberries or if you are using frozen, rinse them off and let them thaw out in a bowl.
• Add the ketchup, blueberries, vinegar, crushed garlic to a saucepan and cook on low heat stirring occasionally until the blueberries become very soft - about 30 minutes.
• Add 1 tablespoon maple syrup, and check the taste for sweetness and adjust the flavors.
• For a smooth sauce, place sauce into a blender, food processor or use an immersion blender.

LEMON BLUEBERRY SAUCE

Steps:

• In a small bowl, combine the cornstarch and water. Stir until completely smooth.
• Then, add the sugar and cornstarch mixture to a small saucepan. Whisk together.
• Add 1 cup of the blueberries to the sauce pan. Then, stir to coat with the sugar mixture.
• Then, add the lemon juice, lemon zest, vanilla, and salt
• Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and continue to cook for 4-5 minutes, until thickened.
• Stir in the remaining blueberries and simmer for for 4 more minutes.
• Remove from heat and cool.
• Store in the refrigerator for up to a week.

BLUEBERRY CAKE WITH BROWN SUGAR SAUCE

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

EASY BLUEBERRY SAUCE

Steps:

• Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

BLUEBERRY KIR SAUCE

Steps:

• Melt butter in saucepan. Combine cornstarch and cassis to make a smooth mixture. Gradually stir cassis mixture into melted butter. Add the wine and lemon juice and cook, stirring, until mixture is thick. Stir in berries, and cook just until they begin to burst. Refrigerate, if desired.
• Serve plain or over low-fat vanilla frozen yogurt. Sauce can be served warm or cold.