Blueberry Sauce With Fresh Lavender Food

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:

• 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 & LAVENDER SAUCE

Steps:

• Wash blueberries and add to a small pan.
• Put the arrowroot power into a small bowl or cup and stir the orange juice in very gradually. Start with a tiny bit of orange juice and keep stirring to avoid lumps forming.
• Pour the orange juice mixture over the blueberries.
• Throw in all the other ingredients.
• Place over a medium heat and simmer, stirring frequently, until it starts to get nice and thick.
• The orange juice will gradually change from orange to purple as the blueberries break down.
• If you find it is getting too thick, add a tablespoon or two of extra water.
• Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take between10 - 15 minutes.
• Either serve warm or let it cool.
• Will keep for about a week in a jar in the fridge. It also freezes well.

BLUEBERRY SAUCE WITH FRESH LAVENDER

Steps:

• In a saucepan bring 1 1/2 cups blueberries, sugar, lavender and lemon juice to a simmer.
• Simmer ingredients 10 minutes then remove from heat.
• Remove lavender stems and puree sauce using a handheld immersion blender or food processor. Puree until smooth.
• Add the remaining 1/2 cup blueberries and bring back to a simmer.
• Sauce can be served warm, chilled or at room temperature.

BLUEBERRY-LAVENDER SAUCE WITH LIMONCELLO

Steps:

• In a large saucepan, stir water with lavender buds and sugar. Bring to a boil, then reduce heat and simmer to develop flavour for 5 - 7 minutes.
• Add blueberries. Bring back to a boil. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
• Remove from heat and stir in the limoncello. This isn't a thick sauce.
• Note: Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for up to one year.
• Canning: This cause can be canned successfully. Place prepared jars in canner. Be sure that they are completely covered with water. Bring to a boil and process for 15 minutes. Carefully remove and cool. Label jars and store in a dark place for up to one year.

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.

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.