Healthy Wild Blueberry Sauce Food

HEALTHY BLUEBERRY SAUCE

Steps:

• Place 1 1/2 cup blueberries into a small saucepan. Add 1/2 cup of water, maple syrup, cinnamon, lemon juice, vanilla extract, and a pinch of salt. Mix and start heating the blueberries over medium heat.
• In the meantime, dissolve the arrowroot powder in 2 tablespoons of water.
• When the blueberries start to simmer, cook them for 1 minute stirring occasionally.
• To add the dissolved arrowroot powder, pour it slowly into the saucepan making sure to constantly stir the blueberries.
• Add the rest of the blueberries (1 1/2 cup). Mix and bring the sauce to a simmer. Cook for 10 more seconds and take off the heat.

WILD BLUEBERRY SAUCE

Steps:

• In a pan, heat berries and water on medium until it starts to simmer.
• Stir consistently until the berries start to cook down but some berries are still formed.
• Add gelatin and keep mixing it in until dissolved.
• Add your sweetener to taste.
• Remove from heat and let cool.
• Serve and enjoy.

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.

CITRUS WILD BLUEBERRY SAUCE

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

HEALTHY WILD BLUEBERRY SAUCE

Steps:

• Combine blueberries, water, honey, lemon zest, and salt in a saucepan over medium heat. Cover; bring to a simmer. Remove lid; simmer until liquids combine, about 15 minutes. Remove from heat; cool for 5 minutes.

DUCK BREAST RECIPE

Steps:

• Salt duck breasts and set aside.
• Measure all sauce ingredients into small sauce pan, except cornstarch and water. Bring to boil.
• Reduce heat and simmer until duck is done.
• After letting salt sit on duck breasts about 15 minutes, rinse salt off and dry thoroughly with paper towel. Season with salt and pepper.
• Melt butter and olive oil in cast iron pan. Heat to high.
• Add duck breasts to pan. Sear on one side. When color of breast starts to change on the sides, flip breasts and brown the other side. (See step by step photographs in post above.)
• USDA recommends cooking cooking duck to 170°F. We like our medium rare, so we cook ours to 135°F. Measure temperature with an instant read meat thermometer.
• Set duck breasts on a clean plate. Loosely cover with foil.
• To finish sauce, mix cornstarch and water in a small bowl. Add to sauce. Cook about 5 minutes, until thickened and smooth.
• Serve duck with sauce.

WILD GAME BLUEBERRY BBQ SAUCE

Steps:

• Heat oil in a sauce pan or large cast iron skillet.
• Add onions and jalapeños. Sauté until soft.
• Stir in blueberries, brown sugar, vinegar, ketchup, mustard and Tabasco.
• Bring to a boil and cook for 15 minutes, stirring often.
• Use an emulsion blender to puree until smooth. If you used a cast iron skillet, blend mixture in a blender.
• Reheat in a sauce pan.
• Add butter and stir until it melts. Once melted, the sauce is ready to be served over your favorite wild game! Enjoy!

LEMON SWIRL CHEESECAKE WITH WILD BLUEBERRY SAUCE

Steps:

• Make lemon curd whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered.
• Make and bake crust. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
• Put oven rack in middle position and preheat oven to 350°F Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side.
• Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of spring form pan. Place spring form pan in a shallow baking pan and bake 10 minutes, then cool crust completely in spring form pan on a rack.
• Make filling and Bake Cheesecake:.
• Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.).
• Transfer spring form pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill. Uncovered, at least 4 hours. Remove side of spring form pan before serving. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.
• Combine blueberries, sugar and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing blueberries slightly, until sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.
• Special equipment: a 9- to 91/2-inch (24-cm) spring form pan.
• Note:I will use a 8" or 6" spring form pan for a small cheesecake when we are feeling peckish and slice the cheesecake in desired thickness wrap in cling wrap of your choice and then wrap in foil freeze up to 8 weeks for maximum quality.

SALMON WITH BLUEBERRY BALSAMIC SAUCE

Steps:

• Rinse the salmon. Pat dry with a paper towel. Place salmon a rimmed baking sheet sprayed with oil. Drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon bourbon brown sugar.
• Preheat oven on Hi Broil.
• Broil the salmon for about 7 minutes for medium. Test for doneness by pressing the fish with a fork - it should barely give way and be cooked nearly all the way through. Do not overcook.
• Meanwhile, add the balsamic vinegar to a small saucepan and cook over medium heat until reduced by a third. Add the blueberries and maple syrup. Cook for another minute. Stir in the tablespoon of butter.

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!

FILLET OF VENISON WITH A WILD THYME AND BLUEBERRY SAUCE

Steps:

• Slice the venison into 1 inch discs.
• Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
• Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.
• Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.
• Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!

WILD BLUEBERRY SAUCE WITH SWEETFERN

Steps:

• Wrap the sweet fern tightly in cheesecloth and tie closed.
• Mix the cornstarch with half of the juice or water to form a slurry and reserve.
• Bring the blueberries, remaining juice or water, maple and sweet fern packet to a simmer, then add the cornstarch, cook another minute or two until thickened, then cool and reserve.
• Pulse the mixture with a handblender once or twice to break the wild blueberries up a bit, then stir in the lemon juice, and zests before serving or refrigerating.

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

WILD BLUEBERRY SAUCE

Steps:

• In a large saucepan over high heat, heat the blueberries, sugar, water, orange juice, and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. Add orange zest to the mixture and cool.

DECADENT WILD BLUEBERRY WAFFLES WITH GUAVA SAUCE BONUS

Steps:

• Place all ingredients in the first section except the coconut oil into a blender and blend until smooth. Add a little water if necessary to blend, but be careful to keep the batter thick. Scoop all of the batter out of the blender into a mixing bowl. This makes it so much easier to deal with. While blending, heat up your waffle iron. For the George Foreman grill, I heat it to the maximum temperature of 425 degrees.
• Brush a thin layer of coconut oil across your non-stick waffle iron, then heap 1/2 to 2/3 cup of batter onto it. Do not attempt to spread it out, this will only make a mess. This batter doesn't behave like normal flour-based pancake batter. See the photos above in the write-up for more details.
• Close waffle iron and set a timer for 7 minutes. While the first batch of waffles is cooking, jump down to the sauce instructions and get that cooking on the stove.
• When the timer goes off, very carefully lift the waffle iron lid up a tiny bit and peek inside. If it looks like the waffle is remaining intact and nicely browned, then open it all the way to remove the waffle. If it looks like it might split apart, then close it up to cook 1-2 minutes more. The waffle needs to be well done to hold together. If you open the waffle iron too early, you'll have 2 halves of waffle, one on each side (upper and lower) of the waffle maker - it'll still taste good, but not look very pretty.
• Repeat steps 2-4 until you've cooked all of your waffle batter. Adjust the timing and temperature as needed for your particular waffle iron.
• Place the maple syrup and blueberries into a small sauce pan and simmer over low heat for 5-10 minutes. Add more maple syrup if needed. Don't forget to check on your sauce while the waffles are cooking - don't allow all of the moisture to boil away. It can also be thinned with a little water. *see note below
• Place the maple syrup and chopped pineapple guavas into a small sauce pan and simmer over medium heat for 5-10 minutes. Add more maple syrup if needed. Don't forget to check on your sauce while the waffles are cooking - don't allow all of the moisture to boil away. It can also be thinned with a little water.