Easy Blueberry Sauce 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.

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.

EASY BLUEBERRY LEMON (OR LIME) SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan. Bring to a boil over medium heat, stirring regularly. Reduce the heat to maintain a simmer, and cook, stirring regularly, until the berries have broken down and the mixture has thickened, about 10 minutes. (Note: The sauce will continue to thicken as it cools, so it should still be a little soupy at the end of the cooking time.) Serve warm, or cool and then transfer the sauce to a jar or airtight container and refrigerate until ready to use. Gently reheat if desired for use on pancakes, waffles, oatmeal, cheesecake, yogurt, etc.

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 SAUCE

Steps:

• Combine 2 ½ cups (350g) blueberries, ¼ cup water, sugar, and lemon juice in a medium saucepan over medium-high heat.
• Stir frequently until the blueberries release their juices (about 5-7 minutes).
• In a small bowl, whisk together cornstarch and remaining 2 Tablespoons cold water until completely combined.
• Pour into blueberry mixture and stir well.
• Stirring constantly, bring mixture to a rolling boil and then reduce heat and simmer, stirring frequently, until blueberry sauce coats the bottom of a metal spoon.
• Remove from heat, stir in butter and vanilla extract (if using), until butter is melted. Add remaining 1 ½ cups (210g) blueberries and stir well.
• Serve and enjoy. If your blueberry sauce becomes too thick you can always add water while the mixture is still hot to make it thinner, but be sure to only add a teaspoon or two at a time until desired consistency is reached. Blueberry sauce is best served warm.

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.

HOMEMADE BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a medium saucepan. Stir well to mix.
• Bring to a simmer over medium heat.
• Reduce heat to low and simmer 5 minutes.
• Cool 15 minutes before serving.

EASY BLUEBERRY SAUCE FOR WAFFLES OR PANCAKES

Steps:

• Warm pineapple juice concentrate in a medium saucepan until it melts.
• Add blueberries and sugar, stirring until combined. Cook over medium heat for 15-20 minutes, stirring occasionally.
• As sauce cooks, smash some of the berries.
• To thicken the sauce, use a slotted spoon to remove the berries. Continue cooking the juice in the pan for 2 to 3 more minutes, or until the liquid is reduced by half. Return berries to pan.
• Serve warm over waffles or pancakes.

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!

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.