Blueberry Sauce
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 4 cups blueberries, fresh or frozen
- 1 cup grape juice
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon grated lemon, rind of
- 2 tablespoons cornstarch
- 2 tablespoons cold water
directions
- Combine first 4 ingredients in a medium saucepan& bring to a boil; reduce heat& simmer gently for 3 to 4 minutes until blueberries become tender.
- Combine cornstarch& water in a small bowl until smooth; add to blueberry mixture& cook, stirring until thickened, about 5 more minutes.
- Serve warm or cold.
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Reviews
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I made this as written, except I used a tbsp of lemon juice as I had no fresh lemons and added about 3 packets of Splenda to sweeten it up. I used a bag of frozen blueberries (about 1 pounds) and I mashed up my blueberries as they cooked, as we don't like the "pop" that blueberries have sometimes. Very good! Served with http://www.recipezaar.com/13530Healthy Oatmeal Pancakes along with a dollop of lite cool whip. YUM! This made a lot, as well!
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My husband recently became dissatisfied with his Breyer's fruit on the bottom yogurt. He complained that they had changed the texture of the yogurt and it was now too creamy. (like all the kiddie yogurt) I'm not crazy about the high fructose corn syrup and other add ins that are in all of the yogurts on the market anyway so I set out to make him some yogurt cups. We really wanted to avoid sugar if we could so I gave this a try. I cut the recipe in half and left out the cinnamon and because I did use frozen blueberries, left out the water also. I set aside some of grape juice instead to be mixed with the cornstarch. I'm glad I did because we wanted more berries and less sauce. He loved it and was very happy with it being a bit on the tart side. He could feel like a grown-up eating his yogurt again.
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I served this sauce over Lennie's Blueberry Buttermilk Pancakes & it made for a very satisfying supper. I did find the sauce to be just a bit tart, especially for my teenagers' tastes, so I added a packet of Splenda. I think if it was served over something that was more sweet like ice cream, it probably wouldn't need it. I used frozen blueberries & felt they worked fine.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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