Brandied Blueberry Sauce Food

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:

• 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 BREAKFAST SAUCE

Steps:

• In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.

BRANDIED BLUEBERRY SAUCE

Steps:

• Over a medium heat combine the orange juice, water and brandy.
• Simmer for 1 minute.
• Add blueberries and simmer for 2 minutes.
• Add caster sugar and cornflour stirring continuously using a large egg whisk until sauce thickens.
• The whisk will turn some of the blueberries to pulp and give the sauce a rich colour.

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.

BEIGNETS WITH MISSISSIPPI BLUEBERRY SAUCE

Steps:

• Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
• To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
• Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
• Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
• Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
• Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
• Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.

BLUEBERRY SAUCE

Steps:

• In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
• Stir often until berries soften and release some juice, about 2 minutes.
• In a small bowl, stir cornstarch with water to form a paste.
• Add to saucepan.
• Stir constantly until thickened, at least 2 or 3 minutes.
• Add butter and stir until melted.
• Serve right away or cover and refrigerate up to 3 days.
• Serve sauce warm or cold.

BLACKBERRY BRANDY SAUCE

Steps:

• In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.