BLUEBERRY SAUCE WITH MAPLE SYRUP
Pour Homemade Blueberry Sauce over cheesecake, pancakes, waffles, yogurt or ice cream. Make a yogurt parfait or blueberry cheesecake.
Provided by Diane
Time 15m
Number Of Ingredients 5
Steps:
- Combine blueberries, maple syrup, and lemon juice in a saucepan over medium heat.
- Stir until combined.
- Put the cornstarch into a small cup with water and whisk until smooth.
- Add the cornstarch mixture into the blueberries and turn up the heat, stirring constantly.
- When the sauce boils, reduce heat to medium high and stir until thickened, about 5 minutes.
- Once the sauce is thickened, you may choose to leave it whole berry, or purée it in a blender to desired smoothness.
Nutrition Facts : Calories 197 calories
BLUEBERRY MAPLE SYRUP
Categories Breakfast & Brunch Pancakes Sauces & Spreads Using Frozen Blueberries
Yield 11 (2 tbsp per serving)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts :
BLUEBERRY MAPLE SYRUP
Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 15m
Yield About 1½ cups
Number Of Ingredients 3
Steps:
- Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.
Nutrition Facts :
BLUEBERRY MAPLE SAUCE
I have not tried this sauce. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. A spoonful of this sauce is a scrumptious topping for sliced fresh peaches or other fruit. Of course, serve it on pancakes and waffles as well.
Provided by internetnut
Categories Sauces
Time 23m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine blueberries, water, lemon juice and cinnamon stick in a 4-cup (1 L) microwavable bowl. Microwave, uncovered, on high (100%) for 5 minutes, stirring once. Stir in sugar and maple syrup. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved and mixture comes to a boil. Let cool.
- Discard cinnamon stick and store sauce in a tightly sealed container in refrigerator for up to 1 month.
BLUEBERRY-MAPLE SYRUP SAUCE
Make and share this Blueberry-Maple Syrup Sauce recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Wash and stem blueberries.
- Place in a deep saucepan and crush.
- Cook over medium heat for 5 minutes.
- Remove from heat and add maple syrup.
- Return to medium heat and cook till thoroughly mixed.
- Remove from heat and serve while hot.
- Good topping for pancakes and ice cream.
BLUEBERRY MAPLE SYRUP
Provided by Aida Mollenkamp
Categories condiment
Time 5m
Yield 3 to 4 servings
Number Of Ingredients 2
Steps:
- Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
- Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
BLUEBERRY SYRUP FOR PANCAKES
Provided by Nigella Lawson : Food Network
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
BLUEBERRY SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
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.
CRANBERRY-BLUEBERRY SAUCE
Aromatic sweet and tart cranberry sauce with blueberries, which is delicious alone or as a topping for oatmeal, pancakes, etc.
Provided by Kerri C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 7h
Yield 10
Number Of Ingredients 11
Steps:
- Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
- Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 19.3 g
FRENCH TOAST WITH BLUEBERRY MAPLE SYRUP
We've all heard of blueberry pancakes but how about blueberry French toast? A simple stovetop syrup of blueberries, butter, and maple syrup make a delectable topping for a breakfast of warm French toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- In a large shallow dish, whisk together eggs, milk, sugar, liqueur, and a large pinch of salt. Add 4 slices of bread in a single layer, turning to coat, soaking about 1 minute per side.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Lift bread from egg mixture, allowing excess to drain off. Cook, undisturbed, 5 to 6 minutes. Flip and continue cooking until golden, 4 to 5 minutes more. Transfer to a baking sheet lined with a wire rack. Soak and cook remaining slices of bread. Place French toast in oven to keep warm. Reserve skillet.
- Return skillet to medium-high heat; melt 4 tablespoons of butter. Add blueberries, maple syrup, lemon juice, and a pinch of salt. Boil until thickened slightly and berries start to burst, about 5 minutes. Serve warm with French toast.
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