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
ROAST PORK WITH BLUEBERRY PORT SAUCE
Pork shoulder is a popular cut of meat, but it's almost always cooked until fork-tender, which, to your average cook, means 'falling apart.' This is fine for pulled pork sandwiches (or many other amazing dishes), but sometimes I want something different.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season roast generously on all sides with salt and black pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
- Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
- Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
- Slice pork roast against the grain into thin slices and top with blueberry sauce.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 9.1 g, Cholesterol 105 mg, Fat 22.8 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 8.9 g, Sodium 239.5 mg, Sugar 4.5 g
PORK WITH BLUEBERRY SAUCE
For these pork steaks, you need to do some searing and roasting. You cook them in butter and flavor them with coriander and rosemary. As the meat gets done, prepare a special sauce, from sharp-flavored slightly sweet and incredibly healthy blueberries. A little bit of heavy cream, red wine, and honey will really make the difference. Serve with a side dish like cooked potatoes.
Provided by Andrei Gusty
Categories low carb, Main course, nut-free, Pork, salty
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- For the pork: Place the pork chops on the work surface. Season them both sides with salt, pepper, and dried coriander.
- Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the steaks and fry them for 4 minutes on each side. Remove from heat.
- Line a baking tray with parchment paper and place the seared steaks on it. Distribute the 2 ounces of butter on each of them. Also, top the steaks with rosemary sprigs and garlic cloves.
- Bake for 15 minutes at 360⁰F/180⁰C.
- For the sauce: Heat a cooking pot over low heat, then add the butter and melt it.
- Add the blueberries and rosemary. Simmer for 10 minutes. Crush the blueberries in the process.
- Strain the cooked blueberries into another cooking pot using a strainer and a rubber spatula.
- Place the cooking pot over low heat. Add the wine and heavy cream. Cook and stir until it starts bubbling.
- Add the honey and lime zest and stir them in.
Nutrition Facts : Calories 580 calories, Protein 53 grams, Fat 33 grams, Carbohydrate 17 grams
ROSEMARY PORK WITH BERRY PORT SAUCE
Rosemary and blueberries pair perfectly together and go great with a tenderloin of pork. Wild rice is a nice accompaniment.-Heather Zgaljardic, League City, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 13
Steps:
- Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 414mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BLACKBERRY PORT WINE SAUCE
This sauce can be served with grilled steak, duck or as a glaze over a pork roast. Blueberries or cherries can be substituted for the blackberries. I found this recipe in the Chicago Tribune Good Eating section.
Provided by Hey Jude
Categories Sauces
Time 30m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
- Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
- Remove from heat.
- Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
- Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
- Stir butter and salt into sauce.
Nutrition Facts : Calories 1004.2, Fat 37.2, SaturatedFat 19.5, Cholesterol 86.9, Sodium 6050, Carbohydrate 73.7, Fiber 10.2, Sugar 41.5, Protein 18.7
DUCK MAGRET WITH A BLUEBERRY PORT SAUCE
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but I think I have written the right quantities for 2 people.
Provided by The Flying Chef
Categories Duck
Time 1h
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Duck Breast.
- Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
- Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
- Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
- Blueberry Sauce.
- Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
- Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
- Remove from heat and stir in remaining berries and serve immediately.
- Spinach.
- Heat oil in a large pan add onion and garlic, cook until onion softens.
- Melt butter in same pan, add spinach and cook until spinach is soft.
- Rosti Style Potatoes.
- Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
- Using egg rings place mixture inside and cook until browned and crisp on both sides.
- Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
- To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.
Nutrition Facts : Calories 1256, Fat 56.3, SaturatedFat 22.2, Cholesterol 385.2, Sodium 590.6, Carbohydrate 90, Fiber 12.2, Sugar 29.2, Protein 70.2
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