Rosemary Blueberry Sauce Recipes
ROSEMARY-BLUEBERRY SAUCE
Not too sweet, nice slightly resinous flavor from the rosemary. A little lemon zest or even a bit of chile pepper would be a good addition. From"Herbivoracious", by Michael Natkin, who recommends this sauce for blintzes or vanilla ice cream. Also good on cornmeal pancakes. If you like a fruity sauce with duck, a little of this would be nice. Fresh rosemary is a must, dried leaves would be too intense.
Provided by zeldaz51
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
- Serve immediately or let it cool and store it in the fridge for several days.
Nutrition Facts : Calories 393.1, Fat 1.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 100.7, Fiber 8.4, Sugar 84.8, Protein 2.6
EASY BLUEBERRY SAUCE
Made this for my kids to serve over pancakes. Also great as a sauce for grilling. Quick, easy and delicious.
Provided by shadownc
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 18.5 g
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.
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