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.
Time 17m Yield 1 cup Number Of Ingredients 3 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.
Time 15m Number Of Ingredients 3 Steps:
In a medium saucepan, combine blueberries with sugar and fresh lemon juice. Bring to a boil; reduce to a simmer, and cook until most of the berries have burst, 8 to 10 minutes.
Time 7m Yield 2 cups Number Of Ingredients 6 Steps:
In a small pan over medium high heat, combine blueberries, sugar and lemon juice. Stir often until berries soften and release some juice, about 2 minutes. In a small bowl, stir cornstarch with water to form a paste. Add to saucepan. Stir constantly until thickened, at least 2 or 3 minutes. Add butter and stir until melted. Serve right away or cover and refrigerate up to 3 days. Serve sauce warm or cold.
Time 20m Yield 6 Number Of Ingredients 4 Steps:
Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.
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.
Time 15m Yield about 2 cups. Number Of Ingredients 4 Steps:
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Time 1h5m Yield 4 Number Of Ingredients 8 Steps:
Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken). Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing. Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint. Move glasses to the fridge, and chill for 30 minutes or longer.
Time 20m Yield 3 cups Number Of Ingredients 8 Steps:
In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste. Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Mix cornstarch with the 2 Tablespoons water. Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens. Serve sauce warm or cold.
Yield Makes about 3/4 cup Number Of Ingredients 4 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.
