I know GayleMO asked for this earlier and Sylvia responded...but I don't want to add wine to my sauce. (Just that I've never tasted that sort of thing and would love to try it another time but not tonight). I need something ASAP that's in place of the canned pie filling which the recipe calls for. I know it's just a simple thing like cornstarch and sugar, but I need measurements. I have the blueberries frozen from last summer. What liquid and how much? I couldn't find it in the few cookbooks I looked through last night. Thanks for the help!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: Wild blueberry compote-like sauce for a cheesecake type of dessert.....
- Thread starter kpinky
- Start date
In Search Of:
Here are a few, a variety for you to choose from...
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup blueberries
2 Tbsp fresh lemon juice
1 Tbsp sugar
Combine and simmer over low heat until berries begin to burst. Stir until smooth.
---
1 cup apple juice
1 cup blueberries (fresh or frozen)
1 Tbsp cornstarch
Mix apple juice and cornstarch in saucepan until there are no lumps. Add berries and cook, stirring constantly, over moderate heat until sauce clears and thickens.
---
2 cups blueberries
1/2 cup sugar
1 Tbsp orange juice
1/2 tsp salt
1/2 tsp vanilla, not until cooked
Process first 4 ingredients in a blender. Place in a saucepan and bring to a boil. Allow to boil for 1 minute, and then add vanilla.
---
4 cups fresh or frozen (thawed) blueberries
1/2 cup sugar
2 T red wine vinegar
1/4 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground mace
1/8 t ground cloves
Place blueberries in medium-size heavy saucepan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for 15 minutes. Then raise heat and boil for 5 minutes.
Reduce heat to medium again and cook, stirring frequently, for 10 minutes. Remove sauce from heat and allow to cool to room temperature. Refrigerate until chilled, 2 hours. Makes 2 cups.
---
2 cups water
1/2 cup sugar
2 tablespoons butter
2 Tbsp flour
4 Tbsp lemon juice
Simmer until of uniform consistency.
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup blueberries
2 Tbsp fresh lemon juice
1 Tbsp sugar
Combine and simmer over low heat until berries begin to burst. Stir until smooth.
---
1 cup apple juice
1 cup blueberries (fresh or frozen)
1 Tbsp cornstarch
Mix apple juice and cornstarch in saucepan until there are no lumps. Add berries and cook, stirring constantly, over moderate heat until sauce clears and thickens.
---
2 cups blueberries
1/2 cup sugar
1 Tbsp orange juice
1/2 tsp salt
1/2 tsp vanilla, not until cooked
Process first 4 ingredients in a blender. Place in a saucepan and bring to a boil. Allow to boil for 1 minute, and then add vanilla.
---
4 cups fresh or frozen (thawed) blueberries
1/2 cup sugar
2 T red wine vinegar
1/4 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground mace
1/8 t ground cloves
Place blueberries in medium-size heavy saucepan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for 15 minutes. Then raise heat and boil for 5 minutes.
Reduce heat to medium again and cook, stirring frequently, for 10 minutes. Remove sauce from heat and allow to cool to room temperature. Refrigerate until chilled, 2 hours. Makes 2 cups.
---
2 cups water
1/2 cup sugar
2 tablespoons butter
2 Tbsp flour
4 Tbsp lemon juice
Simmer until of uniform consistency.