Blueberry Orange Sauce Food

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.

CITRUS WILD BLUEBERRY SAUCE

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

BLUEBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.
• In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.

BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
• Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
• Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
• Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.

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.

BLUEBERRY NAPOLEON WITH ORANGE-BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the orange peel and sugar. Place a sheet of phyllo dough on a parchment-covered baking sheet. Brush the phyllo with melted butter. Cover with another sheet of phyllo dough and brush it with butter. Repeat until all sheets are layered. Be sure to keep the phyllo sheets covered with a damp kitchen towel as you use them so they dont dry out. Bake for 15 minutes. Let cool.
• Combine the orange-flavored liqueur, 1/2 cup confectioners sugar, 1 tablespoon orange zest, and 3 cups blueberries in a large saucepan and place the pan over medium-low heat. Simmer for 15 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain.
• In a stand mixer, or using a hand held mixer, make the filling by blending together the cream cheese, sour cream, remaining orange zest, remaining confectioners' sugar, and ground coriander. When the filling is well-blended, gently stir in the blueberries.
• Cut the phyllo dough into 8 (4-inch) squares. Place a square of phyllo on each plate, and top with a dollop of filling; add another phyllo square, another dollop of filling, then top with blueberry sauce. Repeat the process to make 4 servings. Serve immediately.

ORANGE BLUEBERRY SAUCE

Steps:

• In a large saucepan, combine the sugar, orange juice and orange zest; stir until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes. Combine cornstarch and water until smooth; stir into berry mixture. Add the cinnamon and remaining blueberries., Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm or chilled over ice cream. Refrigerate leftovers.

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.

LIGHT BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium heat, stirring, until thick.
• Serve over pancakes, ice cream, cake or other dessert.

BLUEBERRY-CRANBERRY SAUCE

Steps:

• Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
• Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
• Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
• Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
• Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
• Turn off the heat element and mix in the blueberries.
• Using a potato masher or spoon mash only a few berries.
• Remove from heat; cool slightly.
• Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).

BLUEBERRY ORANGE SAUCE

Steps:

• In a saucepan combine the cornstarch and sugar.
• Add the water, orange juice and blueberries.
• Stirring gently, bring the mixture to a boil and then simmer for about 10 minutes.
• Cool slightly; serve over french toast or pancakes and waffles.

BLUE CRANBERRY SAUCE

Steps:

• Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
• Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
• Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
• Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

BLUEBERRY ORANGE MARMALADE

Steps:

• Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
• Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
• Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
• Ladle into sterilized jars and process as directed.

BEST BLUEBERRY BBQ SAUCE RECIPE

Steps:

• Heat olive oil in a medium heavy-bottomed pot over medium-low heat.
• Add garlic, shallot and chili peppers. Cook for 5 minutes, stirring occasionally.
• Add tomato paste, blueberries, balsamic vinegar, maple syrup, mustard, ketchup, Worcestershire sauce, salt, black pepper, cayenne pepper (if using) and cilantro stems. Stir to combine. Reduce heat to low. Cover and cook for 45 minutes to 1 hour or until you've reached your desired consistency/thickness, stirring every 15 minutes or so.
• Carefully using an immersion blender, blend sauce (or use potato masher or spoon or simply leave as is). I didn't puree a lot because I wanted some texture.
• Allow to cool (jam will further thicken as it cools), portion into a storage jar, cover, store in the refrigerator and enjoy within a few days up to a week. Yields about 2 cups, approximately. Serve with your favourite BBQ foods!

CRANBERRY BLUEBERRY SAUCE

Steps:

• Remove peel from orange (save orange).
• Slice orange peel.
• Combine 1cup sugar, 1cup water and orange peel in a saucepan.
• Bring to a boil, then simmer until peel becomes translucent.
• Remove peel from sugar and let cool.
• Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices).
• Combine cranberries, 1cup sugar and 1cup water in a saucepan.
• Bring to a boil, then simmer until cranberries pop.
• Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel.
• Continue simmering until blueberries pop.
• Pour into serving dish and let gel.
• Thinly slice orange.
• Garnish sauce with orange slices and remaining blueberries.

FESTIVE FRESH BLUEBERRY AND CRANBERRY RELISH

Steps:

• Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

BLUEBERRY ORANGE SAUCE

Steps:

• In a cup combine sugar, cornstarch and salt set aside In a small saucepan bring orange juice and ¼ cup water to a boil Add blueberries and orange sections Return to a boil Cook until liquid is released from fruit, about 2 minutes Stir in sugar mixture Cook, stirring constantly, until sauce thickens, 1 to 2 minutes

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
• For filling:
• Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
• For frosting:
• Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
• Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

ORANGE-BLUEBERRY MARMALADE

Steps:

• Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.