Monday, July 20, 2015

Blueberry Sauce

A simple and quick sweet sauce made with fresh summer blueberries that can used as a topping on
ice cream, pancakes, waffles and cheesecake.


Summer has hit us in earnest this week as Mother Nature really cranked up the old thermostat.  The temperatures this week were scorching!!

This year, I made a vow to myself to do lots of canning and preserving.  I have been planning out all the goodies I want to make and slotting them on the calendar to coincide with when the produce is at it's peak growing season.

This weekend I was fortunate to find a 2 lb container of beautiful plump blueberries for just $2.00.
  I wasn't really feeling the jam thing for these beauties but more fancied a sauce that could be piled up on just about anything. 

Once the berries were washed, this only took about 10 minutes to make.  Blueberries, water, sugar and lemon juice brought up to a low boil and then thickened with a slurry of cornstarch and water. Stir in some vanilla when it is finished cooking and done! Easy, peasy and so delicious - I like that.



Use as a topping on vanilla ice cream - Yum!  Add some to a stack of pancakes or waffles for breakfast - Yum, Yum!! Add a spoonful to a great slice of cheesecake - Yum, Yum, Yum!!!

Once you have this sauce on hand, I am sure there are lots of other things you can pile it on.  What are some of your faves?

Blueberry Sauce

by notjustgrilledcheese
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: sauces blueberries

Ingredients (2 cups)
  • 2 cups blueberries, fresh or frozen
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tblsp lemon juice
  • 1/2 tsp vanilla
  • 1 tblsp cornstarch
  • 2 tblsp water
Instructions
Wash berries, removing any stems.
In a medium saucepan, combine blueberries, 1/2 cup water, sugar and lemon juice. On med-low, bring mixture to a low boil.
In a small bowl, combine cornstarch and 2 tblsp water to make a slurry.
Add to mixture in the saucepan slowly, stirring constantly. Try to stir gently, so as not to break up the berries. Cook until mixture is thickened, about 5 minutes. Additional water can be added if you find the mixture is too thick.
Remove from heat and stir in vanilla.
Stir any unused portion in the refrigerator.
You will find lots of places to use this sauce as a topping. Put on ice cream, pancakes, waffles and cheesecake to name a few.
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