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.
BLUEBERRY SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 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.
BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN
I have not made this yet. Posting here for safekeeping as I lost the recipe once. Servings and times are a "guestimate". The only thing I remember about this recipe is that I gave it to a friend a few years ago who wanted to make an anniversary dinner for herself and her husband and they both raved about it. I'm not sure whether or not it was more from the flavor or the fact that she'd successfully cooked a meal that they both enjoyed. ***insert blowing raspberries smilie here in case she ever sees this***. LOL I don't see it on Zaar so I'm going to go ahead and make it public.
Provided by NoeleenCleary
Categories < 60 Mins
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
- Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
- Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
- Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
- Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
- Spoon sauce over individual beef filets or slices of beef tenderloin and serve.
Nutrition Facts : Calories 326.5, Fat 10.8, SaturatedFat 1.4, Cholesterol 0.8, Sodium 599.1, Carbohydrate 43, Fiber 6.1, Sugar 27.9, Protein 4
SEARED RED FISH WITH BLUEBERRY BBQ SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 31
Steps:
- For the sauce: In a sauce pan over medium-high heat, melt the butter. Add the onions and garlic and saute until tender. Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices. Deglaze the pan with the vinegar and wine. Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries. Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning.
- Puree the sauce with an immersion blender, and then add the remaining blueberries. Simmer for another 5 minutes and keep warm for plating.
- For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine. In a separate bowl, combine the buttermilk, butter and egg, and whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Rest the batter for 30 minutes.
- On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet. Allow the cakes to cook until golden brown on the first side, about 3 minutes. Flip and cook to golden brown on the second side, 1 to 2 minutes. Remove from the skillet to a paper-towel-lined pate to absorb any grease.
- For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it.
- In a bowl, toss the carrots with the oil, salt and pepper. Remove the hot pan from the oven and spread the carrots onto the pan. The carrots should sizzle when they hit the pan. Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes.
- For plating: Heat a skillet to high heat. Sprinkle the red fish fillets with salt and pepper on both sides.
- Heat some grape seed oil on the skillet until it just begins to smoke. Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet. Do not over crowd the pan, cook the fish in batches.
- In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot. Season with salt and pepper.
- Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate. Layer 3 cornbread cakes going in the opposite direction of the sauce. Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish. Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve.
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
MARK'S BLUEBERRY MEAT SAUCE
Make and share this Mark's Blueberry Meat Sauce recipe from Food.com.
Provided by Mark Lenell
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in sauce pan and bring to a boil over med-hi heat.
- Lower heat and simmer 15 minutes or until sauce is reduced by about 1/3 and slightly thickened.
- Strain sauce to remove blueberry seeds and pulp if necessary.
- Serve over steak or chicken.
Nutrition Facts : Calories 70.2, Sodium 235, Carbohydrate 17.7, Sugar 15.3, Protein 0.1
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