Sauces

In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

Yield: 2 cups

In a large nonreactive saucepan crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend. Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use this in salad dressings (as below) or drizzled over grilled chicken or beef.

Yield: 5-1/2 cups

In a cup, combine olive oil, Blueberry Balsamic Vinegar, salt and pepper. Serve on salad greens tossed with fresh or dried blueberries.

Variation: For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt.

Yield: about 1/2 cup

In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth.  Serve over Blueberry-Lemon Charlotte or spoon over cut-up fruits.

Yield: 1 cup

In a large saucepan, combine blueberries, sugar, cornstarch, and ginger, stir in water. Over medium-high heat -bring to a boil; cook and stir until sauce thickens, about 1 minute.   

Yield: 1-1/2 cups

In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers.  Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork, if desired.

Yield: 3 cups

In a small saucepan, over medium heat, bring jam and liqueur to a boil, stirring occasionally. Stir in blueberries; return to a boil. Remove pan from heat. Spoon fruit mixture into a bowl. Serve warm or at room temperature over warm biscuit halves or pound cake.  Add a dollop of whipped cream or scoop of ice cream, if desired.

Yield : about 1 cup

In a medium-size saucepan, over medium heat, stir  blueberries with sugar, lemon juice and water until berries are soft, about 5 minutes; chill.

In a medium-sized microwave-safe dish, place cranberry sauce.  Microwave on high power until melted, 60 to 80 seconds. Remove from microwave; fold in blueberries and nuts. Serve warm or cover and refrigerate until ready to serve.

Yield : 16 portions (about 2 tablespoons each)

In a medium skillet over medium heat, melt butter. Add apples and onion; cover and cook, stirring frequently, until apples are almost tender, 3 to 4 minutes. Meanwhile, in a small bowl, whisk together cornstarch, sugar, salt and pepper; stir in 2/3 cup water. Stir water mixture and 1/2 cup of the blueberries into the apples; cook, stirring gently, until thickened and sauce begins to color, 1 to 3 minutes. Remove from heat, stir in lemon juice and remaining 1/2 cup of blueberries. Serve with sliced pork or ham, chicken, turkey or game.
 
Yield : 4 portions (about 1/2 cup each)

In a small saucepan, combine onion, sugar, raisins and vinegar; bring to a boil; reduce heat and simmer until sugar dissolves, about 3 minutes. Add 1/2 cup of the blueberries; simmer until saucy, about 5 minutes. Add the remaining 1/2 cup blueberries; simmer 1 minute longer. Serve with chicken, pork tenderloin or ham.

In a medium bowl combine brown sugar, vinegar and pepper until smooth. Add blueberries; toss to coat. Let stand at room temperature at least 20 minutes. Serve over mixed fruits as an appetizer or on vanilla ice cream with pound cake for dessert.

Here’s all the flavor of old-fashioned jam without the bother of boiling jars and processing the finished product, because you keep it in the freezer.

In a large saucepan, combine blueberries and 1/2 cup water. In a small bowl, stir together pectin and 1/4 cup of the sugar. Stir pectin mixture into blueberries. Over high heat, stirring constantly, bring mixture to a rolling boil. Add the remaining 4-1/4 cups sugar all at once; return to a rolling boil. Boil exactly 1 minute, stirring constantly; remove from heat; skim off any foam; set aside until cool enough to handle, about 30 minutes. Transfer to 1-cup freezer containers, filling to about 1/2 inch from the top; continue to cool at room temperature until jam has set; cover and freeze. Thaw to serve; store any leftover jam in the refrigerator for up to one month.

In the container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth. Serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired.

In a small saucepan combine blueberries, maple syrup and orange peel. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm over pancakes, French toast and waffles

In a blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms. Drizzle over salad.

In a 1-quart saucepan combine 1 cup blueberries, sugar, cornstarch, cinnamon and black pepper until blended. Stir in 1/3 cup water over medium heat and bring to a boil for 1 minute. Remove from heat and stir in remaining 1 cup blueberries. Toast waffles. Spoon ice cream onto waffles and spoon blueberry sauce over ice cream.