Blueberry And Grand Marnier Sauce Recipes

BLUEBERRY SAUCE / TOPPING

Steps:

• Place all but the Grand Marnier in a small pot and stir to blend cook for 4 minutes at which point will be thick. Add the Grand Marnier stir and cool.

MIXED BERRIES MARNIER

Steps:

• Place berries in a glass bowl.
• Sprinkle with sugar and grand marnier, mixing to distribute sugar and liqueur.
• Cover and refrigerate until ready to serve.

BLUEBERRY - GRAND MARNIER JAM

Steps:

• Place blueberries in large pot.
• Add water and lemon juice.
• Mash slightly.
• Let stand 10 minutes.
• Add sugar and mix well.
• Place over high heat, being to full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat.
• Stir in pectin and liqueur.
• Stir and skim for 5 minutes.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
• Taste and add more Grand Marnier, if desired.
• Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Divide fruit among 8 stemmed goblets.
• Top with sauce and serve.
• Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

EASY BLUEBERRY COULIS

Steps:

• Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
• Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
• Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

BIG CHEESECAKE W/GRAN MARNIER SAUCE

Steps:

• VANILLA CRUST:.
• Beat butter and sugar until fluffy.
• Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
• Shape into a ball, wrap in plastic refrigerate for 30 minutes.
• Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
• Wrap bottom of springform pan in a double sheet of foil.
• Bake crust at 350 for 15 to 20 minutes until slightly golden.
• Remove and cool completely.
• You could also use a pre-made Oreo crust.
• CREAM CHEESE FILLING:
• Beat all the cream cheese until light and fluffy, scraping down when necessary.
• Add sugar and flour gradually.
• Add sour cream and vanilla beat until smooth.
• Add eggs one at a time, beating until just combined.
• Pour into prepared pan.
• Place into a water bath and bake at 350 for 45 minutes.
• Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
• Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
• Remove and cool completely.
• Refrigerate uncovered for at least 6 hours or overnight.
• RASPBERRY GRAN MARNIER SAUCE:.
• Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

CHOCOLATE GANACHE TART WITH BLUEBERRY GRAND MARNIER SAUCE RECIPE - (4.5/5)

Steps:

• Sweet Crust: Preheat oven to 375F. In a bowl, cream butter and 1/2 cup sugar. Add flour and mix until dough forms. Shape dough into disc and chill in fridge for 15 minutes. Remove dough, place on parchment lined cutting board, dusted with pastry flour and roll to 1/8 inch thick. Grease mould so tart lifts easily. Transfer dough in 9 inch tart mould. Chill in fridge for 30 minutes. Bake on a tray until golden, approx. 25 minutes, rotating halfway through. Cool. Place chocolate in bowl. In saucepot, scald cream and pour over chocolate. Whisk until smooth. Pour into crust. Chill in fridge. Blueberry Sauce: Place blueberries, Grand Marnier, remaining sugar, zest and juice of orange in saucepot. Cook until blueberries are soft and sugar dissolves, cool. Puree and strain until smooth. Add lemon juice to taste. Slice tart and garnish with blueberry sauce. Add dark and white chocolate curls. Serve.