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
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 WINE CRANBERRY SAUCE
Make and share this Blueberry Wine Cranberry Sauce recipe from Food.com.
Provided by MummaKat
Categories Low Protein
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- combine all ingredients in a large saucepan, to give it lots of room to boil up. Cook at medium until it comes to a boil, stirring occasionally.
- Cook until all the cranberries have popped, about 20 to 30 minutes.
Nutrition Facts : Calories 121.9, Fat 0.2, Sodium 2.5, Carbohydrate 27.9, Fiber 2.9, Sugar 22.3, Protein 0.5
BLUEBERRY WINE SAUCE RECIPE
Provided by á-30647
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together sugar and cornstarch. Stir in the wine and lemon juice. Cook, stirring constantly over medium heat until mixture thickens, clears and comes to a boil. Stir in blueberries and stir for 1 minute or until at least half of the blueberries burst. Let cool and then refrigerate.
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