Blueberry And Grand Marnier Sauce Recipes

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.

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.

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.

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.

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.