Fresh Blueberry Sauce Recipes

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.

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.

FRESH BLUEBERRY SAUCE RECIPE

Steps:

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

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 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.

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.

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.).

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.

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.