Blueberrysauce Recipes

Steps:

• In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
• Stir often until berries soften and release some juice, about 2 minutes.
• In a small bowl, stir cornstarch with water to form a paste.
• Add to saucepan.
• Stir constantly until thickened, at least 2 or 3 minutes.
• Add butter and stir until melted.
• Serve right away or cover and refrigerate up to 3 days.
• Serve sauce warm or cold.

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.

Steps:

• In a medium saucepan, combine blueberries with sugar and fresh lemon juice. Bring to a boil; reduce to a simmer, and cook until most of the berries have burst, 8 to 10 minutes.

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.

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.

Steps:

• Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.

Steps:

• Combine blueberries, apple juice and lemon rind. Cook over medium heat stirring and mashing berries. Leave some whole.
• Boil 15 minutes.
• Add sugar, corn syrup and lemon juice.
• Return to boil and boil another 15 minutes.
• Makes 8 cups.
• Store in refrigerator or process them in canning jars for use later.

Steps:

• Combine all ingredients in medium saucepan.
• Stir over medium heat until cornstarch dissolves.
• Boil until thickened, stirring occasionally, about 4 minutes.
• Cover and refrigerate.