We housewives always strive for a good taste of fruit topping, and we need it for making cakes, but to make cakes much tastier, here are a few tips and recipes for blueberry sauce.
BLUEBERRY SAUCE
For regular Blueberry sauce:
2 cups blueberries (fresh or frozen)
2-4 Tbsp lemon juice
3-5 Tbsp sugar
For a thicker Blueberry sauce:
1-2 tsp cornstarch
1-2 Tbsp good blueberry jam
Preparation:
For Regular Blueberry sauce
Put blueberries with lemon juice and sugar in a medium saucepan and stir over a slightly moderate heat. If you are serving with frozen blueberries, do not add water, as it already has water in it. If working with fresh, add 1 tablespoon of water. Cook, stirring constantly, lightly and without crushing the berries. In about 5 minutes, the juice and sugar will become syrupy, then you can try and see if you need to add more sugar and liquid to your taste. Cook for a few more minutes for 3 minutes.
And then leave the sauce to cool, so it will become thicker as it cools.
For Thicker Sauce:
If you want a thicker sauce similar to gelatin, add 1–2 teaspoons of corn starch, dissolved in a tablespoon of water, at the beginning.
When it starts to boil, you will see how much the sauce will thicken and let it simmer for another 2 minutes if it is still watery, When you remove from the heat, add more blueberry jam of your choice.
NOTE : Read more about sterilizing jars here! This sauce is well stored for a week, well covered, in the refrigerator. If you want to be long-lasting, sterilize the jars and continue as when making jam. Freezing: can be frozen, especially if you do not add cornstarch.
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