Blueberry Sauce Topping Recipes

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.

EASY BLUEBERRY SAUCE

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.

OATMEAL WITH BLUEBERRY SAUCE AND CRUMBLE TOPPING

Steps:

• For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
• Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
• For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
• Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
• For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
• To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.

BLUEBERRY TOPPING

Steps:

• Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

BLUEBERRY SAUCE / TOPPING

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.

BLUEBERRY SAUCE

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.

EASY BLUEBERRY SAUCE

Steps:

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

BLUEBERRY TOPPING

Steps:

• Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
• In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

BLUEBERRY SAUCE

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.

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.