Blueberry Balsamic Sauce Sugar Free Recipes

SUGAR-FREE CINNAMON BLUEBERRY SAUCE

Steps:

• Place clean blueberries in a medium saucepan with 1/4 cup of water over medium heat. Fold in Truvia, cinnamon and lemon juice. Bring to a boil. In a separate small dish whisk together until smooth the berry juice and cornstarch (optional). Add the slurry to the berry mixture and cook until the sauce thickens up (3-4 minutes). Remove from heat and stir in almond extract.

BLUEBERRY BALSAMIC VINEGAR

Steps:

• In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
• Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
• Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.

BLUEBERRY SAUCE RECIPE {NO SUGAR ADDED}

Steps:

• Place the berries and ¼ cup water (or juice) in a small saucepan over medium heat. Cook for 5-10 minutes, until bubbling. Slightly smash some of the blueberries with the back of a fork.
• In a small bowl, stir together the arrowroot powder and 1 Tbs. of water. Remove the saucepan of berries from the heat. While stirring constantly, add the arrowroot mixture into the blueberry mixture. Let cool until no longer hot and serve. The sauce with become even thicker when chilled.
• Store the sauce in the fridge for a few days.

BLUEBERRY BALSAMIC SAUCE (SUGAR FREE)

Steps:

• Add a little bit of water to a pot, just so it coveres the bottom.
• Add the berries, cinnamon and sugar (if using) and balsamic vinegar and bring to a boil.
• Lower the temperature and let it shimmer for 10-20 minutes until it has reduced and thickened.
• Taste to see if more balsamic vinegar, cinnamon or sugar is needed.
• Store in a jar in the fridge.

SKINNY GRILLED SALMON AND BLUEBERRY-BALSAMIC SAUCE

Steps:

• Thaw fish, if frozen, and blueberries. For sauce: In a small saucepan, cook and stir onion and garlic in hot oil about 3 minutes or until softened. Add blueberries, vinegar, brown sugar, ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup.
• Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat salmon with nonstick cooking spray; sprinkle with salt and pepper. Measure thickness of salmon.
• Place salmon on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.
• Serve blueberry sauce over salmon. If desired, sprinkle with chives.

PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE

Steps:

• Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
• Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
• Serve pork with accompanying glaze.

BLUEBERRY BALSAMIC BARBECUE SAUCE

Steps:

• Place all ingredients in a saucepan.
• Bring to a boil, reduce heat, and simmer 15 minutes or until slightly thick.
• Remove from heat, cool.
• Place blueberry mixture in a blender; process until smooth.