Monday, July 9, 2012

Homemade Quick Blueberry Sauce



Remember when I mentioned that I eat cereal every morning.  We’ll that still hasn’t changed.  You think that since I’m pregnant my tastes would change and I’d be craving something different, but nothing has really changed.  At all.  I still eat the same cereal {right now I’m back on Honey Nut Cherrios} every morning within 20 minutes of waking up.  And then sometimes, especially weekends, I have a second larger breakfast an hour or so later.

On weekends I normally revert to one of my usuals too – French Omelets {I learned the right technique from the Barefoot Contessa}, eggs over medium, or some type of egg sandwich.  One morning I set out to make my second breakfast when I realized we only had 2 eggs left.  Because I was making breakfast for 5 people, 2 eggs weren’t going to cut it.  So, I made pancakes instead.  


Sometimes pancakes can get boring.  But to make my pancakes a little bit more special I normally add fruit inside the pancakes.  My favorites are blueberries and bananas.  Even though I like fruit in my pancakes, Steve is not a fan.  So to accommodate both of us, I whip up a batch of this Homemade Quick Blueberry Sauce.  I can eat my pancakes with fruit and Steve is able to add as much blueberry sauce as he wants.  It’s a win-win.    


This sauce couldn’t be easier.  Fresh blueberries are heated and combined with some sugar and orange juice to make a sweet, tangy sauce.  Add a little cornstarch to thicken the sauce and you have a delicious blueberry sauce in no time!

And this sauce isn’t just great with pancakes.  Serve it over waffles, French toast, on top of vanilla ice cream, or even use it as a pie filling.  This sauce adds a special touch to any meal.  Enjoy!






Quick, Homemade Blueberry Sauce
For Printable Recipe, Click here!

Makes: About 3 cups

4 cups Fresh Blueberries
¼ cup Sugar
¾ cup Orange Juice
2 tablespoons Cornstarch
1 teaspoon Vanilla

In a medium dutch-oven or saucepan, combine the blueberries, sugar, and ½ cup of the orange juice.  Place the pan over medium heat and allow the mixture to heat up until the blueberries start to release their juices, stirring occasionally.

In a small bowl, stir together the remaining ¼ of orange juice, cornstarch, and vanilla until the mixture is smooth and lump-free.  Add the mixture to the blueberries and stir to combine.  Bring the mixture to a boil, stirring occasionally until it begins to thicken.  Reduce the heat to low and allow the mixture to boil for about 10 minutes. 

Remove the pan from the heat and allow it to slightly cool and thicken, about 10 minutes.  Serve with pancakes, waffles, ice cream, or anything else you desire!

This sauce lasts up to 2 weeks in a sealed container in the refrigerator. 

Recipe adapted from Family Fun Magazine. 

6 comments:

  1. Oooh - I was going to make blueberry cheesecake this week and was looking for a topping recipe.  This looks delicious!!

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  2. YUM!!!! or on top of waffles!

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  3. Gorgeous, Krissy! I made a similar sauce a while back but didn't add orange juice, what a great addition! 

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  4. I love a thick layer of saucy blueberries on top of my pancakes and underneath my maple syrup! I am all about blueberries right now.  I put them into a homemade salsa last night! :)

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  5. This is a perfect way to make pancakes special! We love pancakes and crepes for dinner and this sauce would be a great addition.

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  6. Those pancakes look awesome.  I love blueberries, they are my favourite of all the berries.

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