Brandied Blueberry Sauce Recipes

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.

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

BRANDIED BLUEBERRY SAUCE

Steps:

• Over a medium heat combine the orange juice, water and brandy.
• Simmer for 1 minute.
• Add blueberries and simmer for 2 minutes.
• Add caster sugar and cornflour stirring continuously using a large egg whisk until sauce thickens.
• The whisk will turn some of the blueberries to pulp and give the sauce a rich colour.

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.

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.

PEACHES AND BLACKBERRIES IN BRANDIED BLACKBERRY SAUCE

Steps:

• Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
• Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
• Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.

BRANDIED CRANBERRY-ORANGE SAUCE

Steps:

• Preheat oven to 300 degrees.
• Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices.
• Bake one hour, stirring after 30 minutes.
• Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.

QUICK BLUEBERRY SAUCE

Steps:

• In a small bowl, combine the lemon juice and cornstarch, then set aside.
• In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.

BRANDIED CRANBERRY SAUCE

Steps:

• Place cranberries in 9 x 13 inch baking dish.
• Sprinkle evenly with sugar.
• Cover and bake at 300 degrees for 1 hour.
• Remove from oven.
• Stir carefully, then stir in brandy or orange juice.
• Pour into jars or serving dishes.
• Store in refrigerator.
• Makes about 3 cups.

ROSEMARY-BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
• Serve immediately or let it cool and store it in the fridge for several days.

LIGHT BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium heat, stirring, until thick.
• Serve over pancakes, ice cream, cake or other dessert.

BLACKBERRY AND BLUEBERRY SAUCE

Steps:

• In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
• In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.