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Blueberry compote, prepared as a cheesecake topping

Blueberry sauce is a sauce prepared using blueberries as a primary ingredient. [1] It is typically prepared as a reduction, and can be used as a dessert sauce or savory sauce depending on the preparation. It can also be used in the preparation of the blueberry Martini.

Preparation

Fresh or frozen blueberries, [2] and sometimes wild blueberries are used. [3] It may be prepared to have a smooth or chunky texture. [4] Straining the sauce using a sieve to remove particulate matter creates a smooth texture. [5] It can be preserved by freezing for later use. [6] There are sweet and savory versions of the sauce.

Savory

Roast duck with a savory blueberry sauce

Savory blueberry sauces can be prepared without a sweetener, [7] or with a small amount of sweetener, [1] [8] and additional ingredients used can include cider vinegar, chicken broth, lemon juice, salt, pepper and corn starch. [1] [8] The sauce is used to top various savory dishes such as roasted pork, chicken, lamb and duck. [1] [8] [9] It is sometimes served on the side, rather than atop dishes. [10]

Sweet

Sweet blueberry sauce, also called blueberry compote, may be used as a dessert sauce. [11] Blueberries and water provide the base for the sauce, [12] but after that recipes vary. A sweetener such as sugar is typically used, and lemon juice, orange juice, butter and corn starch are sometimes added. [2] [13] [10] [14] [15] A spiced version can be made using cloves, cinnamon and cardamom. [16] Sweet blueberry sauce can be used in or to top desserts such as cheesecake, cake, and ice cream, and on breakfast dishes such as pancakes, waffles and French toast. [17] [5] [16] [18] It can also be used to create a blueberry fool. [19]

Other uses

Blueberry sauce can be used in the preparation of the blueberry Martini cocktail. [6] It can also be used to create a blueberry fool. [19]


Gallery

  • A wild blueberry sauce prepared using whole blueberries
    A wild blueberry sauce prepared using whole blueberries
  • Colostrum pudding, an Icelandic dessert, with cinnamon sugar and a puréed blueberry sauce
    Colostrum pudding, an Icelandic dessert, with cinnamon sugar and a puréed blueberry sauce
  • Blueberry-stuffed French toast, topped with wild Maine blueberry sauce and whole blueberries
    Blueberry-stuffed French toast, topped with wild Maine blueberry sauce and whole blueberries
  • Cheesecake topped with a blueberry sauce
    Cheesecake topped with a blueberry sauce
  • A blueberry Martini
    A blueberry Martini

See also

References

  1. ^ a b c d Better Homes and Gardens Fresh Cookbook. Better homes & gardens fresh. Wiley. 2013. p. 250. ISBN  978-1-118-45553-1.
  2. ^ a b Feuer, J. (1992). Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery. Healing Arts Press S. Inner Traditions/Bear. p. 186. ISBN  978-0-89281-449-7.
  3. ^ "Cashew Coconut Cheesecake". Journal Sentinel. March 12, 2016. Retrieved April 8, 2016.
  4. ^ Dulce: Desserts from Santa Fe Kitchens. Gibbs Smith, Publisher. 2008. p. 56. ISBN  978-1-4236-0489-1.
  5. ^ a b Rosbottom, B.; Cushner, S. (2012). Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings. Chronicle Books. p.  51. ISBN  978-1-4521-0535-2.
  6. ^ a b Lamontagne, M.R. (2013). Eats: Enjoy All the Seconds : 135 Colourful Recipes to Savor & Save. Advantage Media Group. pp. 92–93. ISBN  978-1-59932-386-2.
  7. ^ Katzen, M. (2013). The Heart of the Plate: Vegetarian Recipes for a New Generation. Houghton Mifflin Harcourt. p. 200. ISBN  978-0-544-10666-6.
  8. ^ a b c Wine, Thayer (July 21, 1999). "Even chicken gets the blues Blueberry sauce adds zing". Chicago Sun-Times. Archived from the original on May 5, 2016. Retrieved April 10, 2016. (subscription required)
  9. ^ Lawson, Nigella (May 12, 2010). "Roast Duck With Blueberry Sauce Recipe". The New York Times. Retrieved April 8, 2016.
  10. ^ a b Tribune-Review, The (April 1, 2016). "Lemon and blueberry pair nicely in this lighter take on cheesecake". TribLIVE.com. Retrieved April 8, 2016.
  11. ^ Bronee, A. (2015). The Canning Kitchen. Penguin Canada. p. 309. ISBN  978-0-14-319457-6.
  12. ^ Gates, Nancy (2005). "The Alaska Almanac". Graphic Arts Center Publishing Co. p. 26.
  13. ^ Bastianich, L.M.; Manuali, T.B. (2009). Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes. Knopf Doubleday Publishing Group. p. 378. ISBN  978-0-307-27341-3.
  14. ^ Scott-Goodman, B.; Maas, R. (2005). The Beach House Cookbook. Chronicle Books. p. 127. ISBN  978-0-8118-4308-9.
  15. ^ Arefi, Y. (2016). Sweeter Off the Vine: Fruit Desserts for Every Season. Potter/Tenspeed/Harmony. p. 75. ISBN  978-1-60774-858-8.
  16. ^ a b Holmberg, M.; Silverman, E. (2012). Modern Sauces: More than 150 Recipes for Every Cook, Every Day. Chronicle Books LLC. p. 200. ISBN  978-1-4521-0846-9.
  17. ^ Byrn, A. (2007). What Can I Bring? Cookbook. Workman Publishing Company. p. 416. ISBN  978-0-7611-5952-0.
  18. ^ Maynard, K.; Maynard, L. (2004). Best Recipes from American Country Inns and Bed and Breakfasts. Thomas Nelson. p. 341. ISBN  978-1-4185-8045-2.
  19. ^ a b Demoelt, D. (2009). The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking & Preserving Natural Ingredients. Rodale. p. 491. ISBN  978-1-60529-232-8.
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