Cinnamon Blueberry 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.

SUGAR-FREE CINNAMON BLUEBERRY SAUCE

Steps:

• Place clean blueberries in a medium saucepan with 1/4 cup of water over medium heat. Fold in Truvia, cinnamon and lemon juice. Bring to a boil. In a separate small dish whisk together until smooth the berry juice and cornstarch (optional). Add the slurry to the berry mixture and cook until the sauce thickens up (3-4 minutes). Remove from heat and stir in almond extract.

BLUEBERRY SAUCE

Steps:

• Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
• Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon..

GRANDMA'S BEST BLUEBERRY CINNAMON JAM

Steps:

• 1. Crush berries in a large bowl and add lemon juice. Stir in sugar and spices and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into sterilized jelly jars and top with sterilized lids.
• 2. Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids. OR After pouring hot jam into jars and putting on lids let jars cool and then freeze. Canning jars are fine for the freezer. When frozen jam is opened it should be kept in the refrigerator and used within a couple of weeks.

CINNAMON BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar substitute and cornstarch. Add the blueberries, water, lemon juice and cinnamon. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Serve warm. Refrigerate leftovers.

CRANBERRY-BLUEBERRY SAUCE

Steps:

• Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
• Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

CINNAMON-BLUEBERRY SAUCE

Steps:

• Drain the blueberries, reserving 1/4 cup juice.
• Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in reserved blueberry juice and lemon juice; blend well.
• Bring to a boil over medium heat; reduce heat to low, and simmer 5 minutes, stirring occasionally.
• Stir in blueberries.
• Serve warm.

ALL PURPOSE BLUEBERRY SAUCE

Steps:

• In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
• Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
• Mix cornstarch with the 2 Tablespoons water.
• Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
• Serve sauce warm or cold.

FROZEN YOGURT WITH CINNAMON-SPIKED BLUEBERRY SAUCE

Steps:

• Combine blueberries, confectioners' sugar and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer for 5 minutes, until sauce thickens. Fill dessert bowls with frozen yogurt and top with blueberry sauce.

BOOTHBAY BLUEBERRY SAUCE

Steps:

• Stir the lemon juice, orange rind, orange juice and sugar in a large pot. Bring to a rolling boil. Add berries and bring to a full boil again. Add cinnamon, cloves and pectin and boil hard, stirring constantly, for 1 minute. Remove from heat, pour into hot, sterilized jars, cover and seal.