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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] The sauce 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 beyond 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]

See also

References

  • 1 2 3 4 Better Homes and Gardens Fresh Cookbook. Better homes & gardens fresh. Wiley. 2013. p. 250. ISBN 978-1-118-45553-1.
  • 1 2 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.
  • ↑ “Cashew Coconut Cheesecake”. Journal Sentinel. March 12, 2016. Retrieved April 8, 2016.
  • ↑ Dulce: Desserts from Santa Fe Kitchens. Gibbs Smith, Publisher. 2008. p. 56. ISBN 978-1-4236-0489-1.
  • 1 2 Rosbottom, B.; Cushner, S. (2012). Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings. Chronicle Books. p. 51. ISBN 978-1-4521-0535-2.
  • 1 2 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.
  • ↑ 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.
  • 1 2 3 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)
  • ↑ Lawson, Nigella (May 12, 2010). “Roast Duck With Blueberry Sauce Recipe”. The New York Times. Retrieved April 8, 2016.
  • 1 2 Tribune-Review, The (April 1, 2016). “Lemon and blueberry pair nicely in this lighter take on cheesecake”. TribLIVE.com. Retrieved April 8, 2016.
  • ↑ Bronee, A. (2015). The Canning Kitchen. Penguin Canada. p. 309. ISBN 978-0-14-319457-6.
  • ↑ Gates, Nancy (2005). “The Alaska Almanac”. Graphic Arts Center Publishing Co. p. 26.
  • ↑ 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.
  • ↑ Scott-Goodman, B.; Maas, R. (2005). The Beach House Cookbook. Chronicle Books. p. 127. ISBN 978-0-8118-4308-9.
  • ↑ Arefi, Y. (2016). Sweeter Off the Vine: Fruit Desserts for Every Season. Potter/Tenspeed/Harmony. p. 75. ISBN 978-1-60774-858-8.
  • 1 2 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.
  • ↑ Byrn, A. (2007). What Can I Bring? Cookbook. Workman Publishing Company. p. 416. ISBN 978-0-7611-5952-0.
  • ↑ 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.
  • ↑ 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.