Light Blueberry Sauce Recipes

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.

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.

Steps:

• Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant 4 cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
• Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.

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.

Steps:

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

Steps:

• Place all ingredients in a saucepan.
• Bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• Yum, it is ready!

Steps:

• In a small saucepan over medium-high heat, combine blueberries, sugar, lemon juice, cinnamon, and 3 tablespoons water. Bring to a boil, reduce heat to medium, and simmer until blueberries have broken down and juice has thickened slightly, about 10 minutes. Use a rubber spatula to press berries through a fine sieve set over a small bowl; discard solids. Let cool slightly. Cover, and refrigerate until ready to use.