Stewed Blueberries Recipes

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

Steps:

• Add all the ingredients to a slow cooker insert; stir to combine.
• Cover and let stand at room temperature 15 minutes or in the refrigerator for 1 hour to give the berries a chance to exude some liquid.
• Cook on LOW for 3-4 hours.
• Turn off the cooker; remove the lid and let the blueberroies cool a bit.
• Serve warm or at room temperature.
• OR transfer to a storage container, refrigerate, and serve chilled, ladled into dessert bowls.
• The blueberries will keep, tightly covered, for 4 days in the refrigerator.

Steps:

• Put all ingredients in small pot.
• Cook over medium heat until hot.
• Turn heat to medium high.
• Bring to a boil and continue to boil for 3-5 min.
• Take off heat.

Steps:

• Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.
• Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.

Steps:

• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

Steps:

• Preheat the oven to 450 degrees F.
• Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

Steps:

• 1. Place blackberries in a medium saucepan with 1/2 cup water, sugar, and salt. Bring to a boil over high heat, and cook, stirring with a whisk or old-fashioned potato masher to crush the berries, until the berries are pulpy, 3 to 5 minutes. 2. In a liquid measuring cup, combine remaining 1/4 cup water and flour. Stir well with a fork or small whisk until well combined and no lumps remain. Add flour mixture to berries, and return to a boil. Cook until slightly thickened, another 3 to 5 minutes. Add vanilla, and remove from the heat. Add butter, stirring to combine.

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

Steps:

• Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

Steps:

• Carefully wash berries; drain.
• Place berries in saucepan.
• Add water, cover, and heat slowly; simmer berries for about 15 minutes. Shake pan or stir gently to prevent berries from sticking.
• Add salt and sugar and heat 2-3 minutes longer.
• Remove from heat.
• Serve warm or chilled, plain or with cream.
• If fruit is very ripe, add 1-2 tbs lemon juice.