Difference between revisions of "Blueberry Sauce"
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← [[breakfast]]<br> | ← [[breakfast]]<br> | ||
| + | ← [[sauces]]<br> | ||
''From the kitchen of: Dawn Corbin''<br> | ''From the kitchen of: Dawn Corbin''<br> | ||
| − | + | '''Ingredients'''<br> | |
1 Tbsp. cornstarch<br> | 1 Tbsp. cornstarch<br> | ||
1/2 c. sugar<br> | 1/2 c. sugar<br> | ||
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12 oz. unsweetened berries<br> | 12 oz. unsweetened berries<br> | ||
<br> | <br> | ||
| + | '''Directions'''<br> | ||
Mix cornstarch, sugar, salt in sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat. Stirring constantly until sauce is slightly thickened and clear. Delicious with a slice of lemon chiffon cake, as topping for ice cream, on pancakes or French toast.<br> | Mix cornstarch, sugar, salt in sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat. Stirring constantly until sauce is slightly thickened and clear. Delicious with a slice of lemon chiffon cake, as topping for ice cream, on pancakes or French toast.<br> | ||
| − | + | ||
Optional: add 1/2 tsp. Cinnamon<br> | Optional: add 1/2 tsp. Cinnamon<br> | ||
| + | <br> | ||
| + | '''Alicia’s version'''<br> | ||
| + | From the kitchen of: Alicia Wingren''<br> | ||
| + | '''Ingredients'''<br> | ||
| + | 2 tsp potato starch mixed in 3/4 cup ice cold water<br> | ||
| + | 2 Tbsp sugar<br> | ||
| + | 1/4 tsp. salt<br> | ||
| + | 12 oz. unsweetened berries<br> | ||
| + | <br> | ||
| + | '''Directions'''<br> | ||
| + | Mix potato starch and cold water, sugar, salt in sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat. Stirring constantly until sauce is slightly thickened and clear. Delicious with a slice of lemon chiffon cake, as topping for ice cream, on pancakes or French toast.<br> | ||
| + | <br> | ||
Latest revision as of 14:59, 5 September 2020
← breakfast
← sauces
From the kitchen of: Dawn Corbin
Ingredients
1 Tbsp. cornstarch
1/2 c. sugar
OR 1 tsp. Stevia brand sweetener
1/4 tsp. salt
3/4 c. water
12 oz. unsweetened berries
Directions
Mix cornstarch, sugar, salt in sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat. Stirring constantly until sauce is slightly thickened and clear. Delicious with a slice of lemon chiffon cake, as topping for ice cream, on pancakes or French toast.
Optional: add 1/2 tsp. Cinnamon
Alicia’s version
From the kitchen of: Alicia Wingren
Ingredients
2 tsp potato starch mixed in 3/4 cup ice cold water
2 Tbsp sugar
1/4 tsp. salt
12 oz. unsweetened berries
Directions
Mix potato starch and cold water, sugar, salt in sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat. Stirring constantly until sauce is slightly thickened and clear. Delicious with a slice of lemon chiffon cake, as topping for ice cream, on pancakes or French toast.
