CITRUS WILD BLUEBERRY SAUCE
Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes.
Provided by Bri Bri
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 23.4 calories, Carbohydrate 5.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 4.2 g
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.
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.
WILD BLUEBERRY SAUCE
Wyman's wild bluberry sauce is perfect for both sweet and savory from ice cream to roast chicken. This versatile sauce combines the aromatic wild blueberries with orange, clove and cinnamon, warming up any dish. Wyman's of Maine is one of the largest growers and processors of wild blueberries in the U.S. The growing season for wild blueberries is short, but Wyman's allows you to snack on these tasty, tart and sweet berries all year by quick freezing the berries within 24 hours of harvest. The berries are as fresh as the day they were picked, traveling from farm to freezer to table. Recipe courtesy of Wyman's of Maine
Provided by Wyman's of Maine
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 serving, Calories 272 calories, Sugar 53 g, Fat 0.3 g, Carbohydrate 69 g, Fiber 6 g, Protein 0.4 g, Sodium 8 mg
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
FILLET OF VENISON WITH A WILD THYME AND BLUEBERRY SAUCE
This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.
Provided by lindseylcw
Categories Deer
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
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!
LEMON SWIRL CHEESECAKE WITH WILD BLUEBERRY SAUCE
WWF web site for members sent this to me a collection of recipes from chefs and their restaurants across Canada. This one is from Chef: Andrew King and his Restaurant: Da Maurizio, Halifax, Nova Scotia.
Provided by oilpatchjo
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 502, Fat 33.7, SaturatedFat 18.9, Cholesterol 185.8, Sodium 270.6, Carbohydrate 45.1, Fiber 0.7, Sugar 40.9, Protein 7.3
BLUEBERRY SAUCE
Terrific easy sauce for ice cream, cheesecake, frozen yogurt, or ?I found this in Chatelaine magazine.
Provided by Barefoot Beachcomber
Categories Sauces
Time 7m
Yield 2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 337, Fat 12.1, SaturatedFat 7.3, Cholesterol 30.5, Sodium 104.1, Carbohydrate 60.5, Fiber 3.7, Sugar 48.8, Protein 1.3
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