Fresh Blueberry Sauce Food

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..

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 BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a medium sauce pan and heat over medium-high heat.
• Once you hit the boiling point, turn the heat down and simmer for around 15 minutes until the sauce begins to thicken (as the berries break down), stirring occasionally.
• Remove the pan from the heat and allow to cool to room temperature.
• Pour the sauce into a blender, food processor or any other liquifying contraption you have sitting around in the cabinets.
• Blend the ingredients until liquified.
• Brush the blueberry barbecue sauce over some grilled pork chops, chicken or ribs and serve with some extra sauce on the side!
• Again, I think it's a pretty delicious sauce and something different to serve to your guests at the next cookout. Let me know if you make it even better and want to share with the rest of our grilling fanatics. Before we go though, my youngest son wanted to pass along a blueberry picking tip. If your hands get dirty, no sweat, just use your mouth:

FRESH BLUEBERRY SAUCE OVER PAPAYA

Steps:

• Cut papayas in half, scoop out seeds and reserve some if you wish for garnish or for blueberry sauce. Cut in half and leave halves whole or fan into slices and set on dessert plates.
• In a saucepan combine blueberries with sugar, water, cloves and cinnamon and bring to a boil. Dissolve arrowroot in lime juice, add to berries and cook 5 minutes. Taste and adjust; stir in some seeds if you wish and spoon warm or at room temperature over papaya.

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.

FRESH BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently.
• Bring to a boil.
• In a small bowl, mix cornstarch and 1/4 cup cold water.
• Gently stir into the blueberry mixture, so as not to mash the blueberries.
• Simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes.
• Remove from heat, and stir in extract and cinnamon.
• Sauce can be thinned with water if too thick.

BLACKBERRY AND BLUEBERRY SAUCE

Steps:

• In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
• In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

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.

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.

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.

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.

FRESH BLUEBERRY SAUCE

Steps:

• In a small saucepan over medium-high heat, combine blueberries, sugar, lemon juice, cinnamon, and 3 tablespoons water. Bring to a boil, reduce heat to medium, and simmer until blueberries have broken down and juice has thickened slightly, about 10 minutes. Use a rubber spatula to press berries through a fine sieve set over a small bowl; discard solids. Let cool slightly. Cover, and refrigerate until ready to use.

FRESH BLUEBERRY SAUCE RECIPE

Steps:

• When ready to serve, warm the sauce slightly to spoon over bread puddings, pancakes, cake, or ice cream.

CRANBERRY BLUEBERRY SAUCE

Steps:

• Sort and wash cranberries, add to a saucepan with blueberries, water, and maple syrup bring to a boil.
• Reduce heat to simmer until cranberries pop and sauce thickens, about 10 minutes.
• Stir frequently and keep an eye on it to prevent it from burning.
• Remove the sauce from the heat and let it cool thoroughly before using or storing.

FRESH BLUEBERRY SAUCE

Steps:

• Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan.
• Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• Dissolve 1 Tablespoon cornstarch in remaining 2 Tablespoons apple juice and add to blueberry mixture.
• Add lemon juice.
• Bring to boil, stirring constantly; simmer until thick, about 1 minute.
• Cool slightly.
• (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.).