Sauces

Blueberries N' Jam Topping     Blueberry Balsamic Vinegar     Berry Blueberry Chutney     Blueberry Ginger Sauce   Blueberry Honey Sauce     Blueberry Maple Syrup   Blueberry Vinaigrette     Blueberry Orange Sauce     Blueberry Pineapple Topping   Creamy Blueberry Dip       Gingered Blueberry Melon Toss     Peppery Blueberry Dressing   Spiced Blueberry Sauce

SPICED BLUEBERRY SAUCE

Delicious served with dessert waffles topped with vanilla ice cream.   (See recipe in the dessert section)

	2 cups fresh blueberries, divided
	3 tablespoons sugar
	1-1/2 teaspoons cornstarch
	1 teaspoon ground cinnamon
	1/4 to 1/2 teaspoon ground black pepper

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water.  Over medium heat, bring to a boil; boil for 1 minute; remove from heat.  Stir in remaining blueberries; cool. 

 YIELD: 4 portions

Photo shows Dessert Waffles with Spiced Blueberry Sauce.

BLUEBERRY GINGER SAUCE

Try this sauce with fluffy blueberry pancakes.  (See pancake recipe in the breakfast section.)

 

	1 pint fresh or frozen blueberries
	1/4 cup sugar
	1 tablespoon cornstarch
	1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
	1/3 cup water

In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water.  Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.

YIELD: 1-1/2 cups
 

BLUEBERRIES N’ JAM TOPPING 

	1/4 cup raspberry, strawberry or apricot jam or preserves
	2 tablespoons fruit flavored liqueur (optional)
	1 cup fresh or frozen blueberries Range top method:  In a small saucepan over medium heat, bring jam and liqueur to a boil, stirring occasionally.  Stir in blueberries; return to a boil.  Remove from heat.  Spoon into a bowl.  Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc. Microwave method: In a medium microwaveable bowl; combine preserves and liqueur. Microwave on HIGH (100% POWER) until mixture liquefies, about 1 minute.  Add blueberries, toss to coat.  Serve at room temperature or chilled. Yield: about 1 cup

BLUEBERRY BALSAMIC VINEGAR

Terrific for making Blueberry Vinaigrette!

	4 cups frozen, thawed or fresh blueberries
	1 quart balsamic vinegar
	1/4 cup sugar
	lime peel cut in strips from 1 lime (green part only)
	1 (3-inch) cinnamon stick

 In a large nonreactive saucepan crush blueberries with a potato masher or back of a heavy spoon.  Add vinegar, sugar, lime and cinnamon; 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; refrigerate, tightly covered, indefinitely.  Use this in salad dressings (as below) or drizzled over grilled chicken or beef.

Yield:  5-1/2 cups

BERRY BLUEBERRY CHUTNEY

	4 cups frozen or fresh blueberries
	1 can (16 ounces) whole berry cranberry sauce
	1/4 cup sugar
	3 tablespoons balsamic vinegar
	1-1/2 teaspoons grated orange peel
	1 teaspoon ground ginger
	1/4 to 1/2 teaspoon crushed red pepper
	1/4 teaspoon ground black pepper

In a medium non-reactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers.  Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.

Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.  Serve with roasted or grilled turkey, chicken or pork, if desired.

Yield:  3 cups

BLUEBERRY HONEY SAUCE

	1/2 cup honey
	1/4 teaspoon ground ginger
	1 cup fresh blueberries
	2 tablespoons fresh lemon juice

 

In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth.  Serve over Blueberry-Lemon Charlotte or spoon over cut-up fruits.

Yield: 1 cup
Per 1-tablespoon portion:  38 calories, 0 g protein, 0 g fat, 10 g carbohydrate
 

BLUEBERRY VINAIGRETTE

	1/4 cup olive oil
	3 tablespoons Blueberry Balsamic Vinegar
	1/2 teaspoon salt
	1/8 teaspoon ground black pepper In a cup combine olive oil, Blueberry Vinegar, salt and ground black pepper. Variation:  For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt. Yield:  about 1/2 cup

BLUEBERRY ORANGE SAUCE

	3 tablespoons sugar
	1 tablespoon cornstarch
	1/8 teaspoon salt, optional
	1/4 cup orange juice
	1 cup fresh or frozen blueberries
	1 cup orange sections (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside.

In a small saucepan bring orange juice and 1/4 cup water to a boil.  Add blueberries and orange sections.   Return to a boil; cook until liquid is released from fruit, about 2 minutes.   Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

Yield:  2 cups

 

BLUEBERRY-PINEAPPLE TOPPING
 

	1 can (8 ounces) crushed pineapple, drained
	1/4 cup pineapple preserves
	1 cup fresh or frozen blueberries In a small saucepan over medium heat bring pineapple and preserves to a boil.  Stir in blueberries; remove from heat.  Spoon into a bowl.  Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc. Yield:  about 1-1/2 cups

CREAMY BLUEBERRY DIP

	2 cups fresh or thawed, frozen blueberries
	1/3 cup light cream cheese (from an 8-ounce tub)
	1 tablespoon apricot preserves

	In the container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth.  Serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired.
	Yield:  about 2 cups   Per 1/4 cup portion:  49 calories, 1 gram protein, 2 grams fat, 6 grams carbohydrates

GINGERED BLUEBERRY-MELON TOSS

	1/2 tablespoon honey
	1 tablespoon fresh lime juice
	1/2 teaspoon grated lime peel
	1/8 teaspoon ground ginger
	2 cups fresh or frozen blueberries
	1 cup diced cantaloupe In a large bowl combine honey, lime juice, lime peel and ginger until well blended.  Add blueberries and cantaloupe.  Toss to coat. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc. Yield:  about 3 cups

PEPPERY BLUEBERRY DRESSING

	1/4 cup firmly-packed light brown sugar
	3 tablespoons balsamic vinegar
	3/4 teaspoon freshly ground black pepper
	2 cups fresh blueberries   In a medium bowl combine brown sugar, vinegar and pepper until smooth.  Add blueberries; toss to coat.  Let stand at room temperature at least 20 minutes. Serve over mixed fruits as an appetizer or on vanilla ice cream with pound cake for dessert. Yield:  2 cups

BLUEBERRY MAPLE SYRUP

	2 cups frozen or fresh blueberries
	3/4 cup maple or pancake syrup
	1 teaspoon grated orange peel
	1 tablespoon cornstarch

In a small saucepan combine blueberries, maple syrup and orange peel. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm over pancakes, French toast and waffles.

 Yield: about 2 cups